Portabello Mushrooms With Creamy Spinach-Artichoke Filling Recipe

Name: Portabello Mushrooms With Creamy Spinach-Artichoke Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 medium garlic cloves, minced (about 1 tablespoon); 4-6 medium portabello mushrooms, stemmed, gills removed; 4 oz cream cheese, softened; 3 tablespoons mayonnaise; 1 1/2 teaspoons minced fresh thyme; 9-10 oz frozen chopped spinach, thawed and squeezed dry; 9 oz frozen artichokes, thawed, lightly squeezed dry, and chopped; 1/2 cup panko breadcrumbs; 1/3 cup finely grated Parmigiano-Reggiano

Servings: persons

3 tablespoons olive oil
3 medium garlic cloves, minced (about 1 tablespoon)
4-6 medium portabello mushrooms, stemmed, gills removed
4 oz cream cheese, softened
3 tablespoons mayonnaise
1 1/2 teaspoons minced fresh thyme
9-10 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen artichokes, thawed, lightly squeezed dry, and chopped
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano

1
Preheat oven to 450 F.
2
Stir 2 tablespoons of the olive oil and about two-thirds of the minced garlic together in a small bowl. Use a pastry brush to brush the garlic oil on the inside of the mushrooms then season generously with salt and pepper. Transfer the mushrooms, bottoms-up, to a rimmed baking sheet. Roast for about 10 minutes, or until tender.
3
Meanwhile, stir the cream cheese, mayo and 1/2 teaspoon of the thyme together in a medium bowl until well incorporated. Add the spinach and artichokes, stirring to combine, then season to taste with salt and pepper. To make the topping, combine the remaining garlic, remaining tablespoon of oil, remaining 1 teaspoon thyme, panko and cheese in a medium bowl.
4
Fill the mushrooms with the spinach-artichoke mixture then top with the breadcrumb mixture. Bake for about 10 minutes, or until the filling is hot, and the breadcrumbs are golden and crisp.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 medium garlic cloves, minced (about 1 tablespoon), 4-6 medium portabello mushrooms, stemmed, gills removed, 4 oz cream cheese, softened, and more.

Yes, Portabello Mushrooms With Creamy Spinach-Artichoke Filling falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabello Mushrooms With Creamy Spinach-Artichoke Filling

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