Spinach And Artichoke Stuffed Portabellos - Fine Cooking

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced, divided
• 4 -5 medium-large portabello mushrooms (wiped clean and stems removed)
• kosher salt
• fresh ground black pepper
• 4 ounces cream cheese, at room temperature (reduced fat is fine)
• 3 tablespoons mayonnaise (reduced fat is fine)
• 1 1/2 teaspoons minced fresh thyme leaves, divided
• 9 -10 ounces frozen chopped spinach, thawed and squeezed dry
• 9 ounces frozen artichoke hearts, thawed, patted dry and coarsely chopped
• 1/2 cup coarse breadcrumbs
• 1/3 cup finely grated parmesan cheese

Recipe

• 1 preheat the oven to 450 degrees f. in a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. scrape the gills from the inside of the mushroom caps. set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture. season with salt and pepper. bake for 10 minutes.
• 2 meanwhile, mix the filling. combine the cream cheese, mayonnaise, remaining garlic, 1/2 teaspoon of the thyme, and the spinach in a medium bowl. stir together until evenly blended. gently stir in the artichokes. season the mixture with salt and pepper to taste. spoon the filling mixture over the roasted mushroom caps.
• 3 in another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, parmesan, and remaining 1 teaspoon of thyme. stir with a fork to blend. sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. bake for 10 more minutes or until golden and warmed through. serve immediately.