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1
For marinated mushrooms:.
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2
Whisk first 6 ingredients in medium bowl for marinade.
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3
Stir in thyme.
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4
Drain and rinse artichokes.
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5
Arrange mushrooms, gill side up (I scrape gills off), in 15x10x2-inch glass baking dish.
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6
Pour marinade over mushrooms and marinate 30 minutes, turning to coat occasionally or place marinade and mushrooms in a large plastic bag and shake well occasionaly .
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7
For filling:.
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8
Cook spinach according to package directions.
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9
Drain; cool.
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10
Using hands, squeeze excess water from spinach.
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11
Place in small bowl.
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12
Heat oil in heavy large skillet over high heat.
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13
Add shallot; saute until beginning to brown, stirring often, about 3 minutes.
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14
Add garlic and stir 30 seconds.
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15
Add chopped artichokes, sprinkle with salt and pepper.
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16
Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly.
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17
Add the rest of the cheeses (except for reserve 6 tablespoons parmesan to sprinklle on top) cheese and toss gently to distribute evenly.
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18
Season filling to taste with 1 teaspoon worchestershire, salt and pepper.
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19
DO AHEAD: Can be made 2 hours ahead.
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20
Cover filling and let stand at room temperature.
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21
Preheat oven to 400F Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down.
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22
Roast until beginning to soften, about 15 minutes.
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23
Turn mushrooms over.
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24
Divide filling among mushrooms.
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25
Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15-20 minutes.
