portobello mushrooms with creamy spinach-artichoke

Name: Portobello Mushrooms with Creamy Spinach-Artichoke
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon(s) olive oil; 3 - medium cloves garlic, minced (1 tbs.); 4 - medium portobello mushrooms, stemmed, gills removed; - kosher salt; - freshly ground black pepper; 4 ounce(s) cream cheese, softened; 3 tablespoon(s) mayonnaise; 1 1/2 teaspoon(s) fresh thyme; 14 ounce(s) can artichoke hearts, drained and patted dry; 1/2 cup(s) panko bread crumbs; 1/3 cup(s) finely grated parmigiano-reggiano; 10 ounce(s) frozen chopped spinach, thawed and squeezed dry

21 Pinches 1 Photo

patricia taylor

williamsport, MD

Updated on Feb 17, 2014

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

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make portobello mushrooms with creamy spinach-artichoke

Step 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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes