Portobello Mushrooms with Creamy Spinach-Artichoke

patricia taylor


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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20 Min
20 Min


3 Tbsp
olive oil
medium cloves garlic, minced (1 tbs.)
medium portobello mushrooms, stemmed, gills removed
kosher salt
freshly ground black pepper
4 oz
cream cheese, softened
3 Tbsp
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


1Position 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.
2In 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.
3Spoon 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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy