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portobello mushrooms with creamy spinach-artichoke

blackvelvet65 avatar
Recipe by
patricia taylor
@blackvelvet65
williamsport, MD

Delicious meatless recipe. Easy to make. Sometimes I make them as a side dish, but they could very easy be a meal alone.

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yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For portobello mushrooms with creamy spinach-artichoke

  • 3 Tbsp
    olive oil
  • 3
    medium cloves garlic, minced (1 tbs.)
  • 4
    medium portobello mushrooms, stemmed, gills removed
  • kosher salt
  • freshly ground black pepper
  • 4 oz
    cream cheese, softened
  • 3 Tbsp
    mayonnaise
  • 1 1/2 tsp
    fresh thyme
  • 14 oz
    can artichoke hearts, drained and patted dry
  • 1/2 c
    panko bread crumbs
  • 1/3 c
    finely grated parmigiano-reggiano
  • 10 oz
    frozen chopped spinach, thawed and squeezed dry

How To Make portobello mushrooms with creamy spinach-artichoke

  • 1
    Position rack in the center of the oven and heat to 450 degrees F. In a small bowl combine 2 tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast about 10 minutes.
  • 2
    In a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and the artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic,1 Tbs. oil, and 1 tsp. thyme with the panko crumbs and cheese.
  • 3
    Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the crumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.
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Categories & Tags for Portobello Mushrooms with Creamy Spinach-Artichoke:

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