Portobello Mushrooms With Creamy Spinach Artichoke Filling

Portobello Mushrooms with Creamy Spinach Artichoke Filling is a delicious and satisfying dish that combines the earthy flavors of portobello mushrooms with a creamy and flavorful spinach artichoke filling.

First, preheat your oven to 450°F and position a rack in the center. In a small bowl, combine 2 tablespoons of olive oil with two-thirds of the minced garlic. Brush the inside of the mushroom caps with this garlic oil mixture and season them generously with salt and pepper. Place the mushrooms, oiled side up, on a rimmed baking sheet and roast them in the preheated oven for about 10 minutes, until they become tender.

While the mushrooms are roasting, prepare the creamy spinach artichoke filling. In a medium bowl, mix together 4 ounces of softened cream cheese, 3 tablespoons of mayonnaise, and 1/2 teaspoon of fresh thyme using the back of a wooden spoon. Stir in 9 to 10 ounces of thawed and squeezed dry chopped spinach and chopped thawed and lightly squeezed dry 9 ounces of artichokes. Season the mixture with salt and pepper to taste.

In another medium bowl, combine the remaining minced garlic, 1 tablespoon of olive oil, 1 teaspoon of thyme, breadcrumbs, and finely grated Parmigiano-Reggiano cheese.

Once the mushrooms are tender, spoon the creamy spinach artichoke filling evenly into each mushroom cap. Sprinkle the breadcrumb mixture over the filling.

Return the mushrooms to the oven and bake for an additional 10 minutes, or until the breadcrumbs turn golden brown and the filling is hot and bubbly.

Serve the Portobello Mushrooms with Creamy Spinach Artichoke Filling immediately, and enjoy the delightful combination of flavors and textures.

SERVES: 4

INGREDIENTS:

• 3 Tbs. olive oil
• 3 medium cloves garlic, minced (1 Tbs.)
• 4 medium portobello mushrooms, stemmed, and gills removed
• Kosher salt and 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

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 450°F.
2. 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 generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
3. Meanwhile, 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 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 breadcrumbs and cheese.
4. Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden brown and the filling is hot, about 10 minutes. Serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 370 CALORIES | 11G PROTEIN | 17G CARB | 31G TOTAL FAT | 9G SAT FAT |
  12G MONO FAT | 6G POLY FAT | 40MG CHOL | 650MG SODIUM | 6G FIBER

NOTE:

• This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip. If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.