Tuesday, 2 April 2013

Fancy Spinach & Artichoke Stuffed Portabello Mushrooms

IMG_1806Oh man, these are so amazing. And terribly easy to make. It's like all of your favourite appetizers rolled into one that you eat for dinner. It probably took 30 minutes TOPS to make and they look sooooo fancy no? We just ate 1 and a half each for dinner, but you could make these as a side if you wanted.

Fancy Spinach & Artichoke Stuffed Portabello Mushrooms adapted from here

Makes 4 mushrooms

  • 3 tablespoons olive oil 

  • 3 medium garlic cloves, minced (about 1 tablespoon) 

  • 4- portabello mushrooms, stemmed, gills removed 

  • 4 oz cream cheese, softened

  • 3 tablespoons mayonnaise

  • a few sprigs of fresh thyme, leaves removed

  • 9-10 oz frozen chopped spinach, thawed and squeezed dry

  • jar of marinated artichokes, drained, rinsed and chopped

  • 1/2 cup panko breadcrumbs (we didn't have panko so we used regular breadcrumbs)

  • 1/3 cup finely grated Parmigiano-Reggiano

Make It

Preheat oven to 450 F.

Stir 2 tablespoons of the olive oil and about two-thirds of the minced garlic together in a small bowl. Use a pastry brush to brush the garlic oil on the inside of the mushrooms then season generously with salt and pepper. Transfer the mushrooms, bottoms-up, to a rimmed baking sheet. Roast for about 10 minutes, or until tender.

Meanwhile, stir the cream cheese, mayo and 1/2 teaspoon of the thyme together in a medium bowl until well incorporated. Add the spinach and artichokes, stirring to combine, then season to taste with salt and pepper. To make the topping, combine the remaining garlic, remaining tablespoon of oil, remaining 1 teaspoon thyme, panko and cheese in a medium bowl.

Fill the mushrooms with the spinach-artichoke mixture then top with the breadcrumb mixture. Bake for about 10 minutes, or until the filling is hot, and the breadcrumbs are golden and crisp.


(p.s did I mention that these are SUPER easy to make?!)



1 comment:

  1. Leesa Maxwell-Harrington2 April 2013 at 16:52

    These sound so good, I may have to try them some evening for a special dinner!


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