Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Name: Portabello Mushrooms with Creamy Spinach-Artichoke Filling
Ingredients: 3 Tbs. olive oil; 3 medium cloves garlic, minced (1 Tbs.); 4 medium portabello mushrooms, stemmed, gills removed; Kosher salt; Freshly ground black pepper; 4 oz. cream cheese, softened; 3 Tbs. mayonnaise; 1-1/2 tsp. fresh thyme; 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry; 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped; 1/2 cup fresh breadcrumbs or panko; 1/3 cup finely grated Parmigiano-Reggiano; Tip: If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Portabello Mushrooms with Creamy Spinach-Artichoke Filling was pinched from <a href="http://www.finecooking.com/recipes/portabello-mushrooms-creamy-spinach-artichoke-filling.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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3 Tbs. olive oil

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3 medium cloves garlic, minced (1 Tbs.)

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4 medium portabello mushrooms, stemmed, gills removed

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Kosher salt

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Freshly ground black pepper

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4 oz. cream cheese, softened

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3 Tbs. mayonnaise

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1-1/2 tsp. fresh thyme

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9 to 10 oz. frozen chopped spinach, thawed and squeezed dry

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9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped

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1/2 cup fresh breadcrumbs or panko

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1/3 cup finely grated Parmigiano-Reggiano

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Tip: If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

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