If you love spinach and artichoke dip, then you will love these stuffed mushrooms. And they are super easy to make...roast a portobello in the oven, top it with a spinach-artichoke mixture, and add some crispy breadcrumbs on top. It's so simple but so satisfying, and healthy! I think the filling would also be great stuffed in small baby bellas or button mushrooms for an appetizer.
Spinach and Artichoke Stuffed Portobellos
Servings: 5 to 6
3 tbsp. extra-virgin olive oil, divided
3 garlic cloves, minced, divided
5-6 large portobello caps
4 oz. cream cheese, regular or reduced-fat, softened
3 tbsp. light mayonnaise or Greek yogurt
2 tsp. fresh thyme, divided (optional)
Pinch of crushed red pepper flakes
10 oz. frozen chopped spinach, thawed and squeezed dry
9 oz. frozen artichoke hearts, thawed, or 1 - 14 oz. can artichoke hearts in water, drained
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 450°. Clean the mushrooms with a damp cloth or paper towel, remove the stem, and scoop out the gills with the side of a spoon. Place in a single layer on a baking sheet. In a small bowl, combine 2 tbsp. olive oil with 2 minced garlic cloves. Brush the inside of the mushroom caps with the olive oil mixture and sprinkle generously with salt and pepper. Bake, oiled-side up, for 8-10 minutes or until tender.
In a medium bowl, mix the cream cheese, mayo, 1 tsp. fresh thyme, and crushed red pepper flakes together. Pat the artichokes dry with a paper towel and roughly chop. Gently stir in the spinach and chopped artichoke hearts.
In a small bowl, combine the breadcrumbs, parmesan, 1 tbsp. olive oil, 1 minced garlic clove, and 1 tsp. fresh thyme.
Spoon the spinach-artichoke mixture evenly into the roasted mushroom caps. Top with the breadcrumb mixture. Bake for 8-10 minutes, or until the breadcrumbs have turned golden brown and the filling is hot. Serve immediately.
Source: adapted from Fine Cooking via Pink Parsley