- 3 tbsp. olive oil, divided
- 3 cloves garlic, minced, divided
- 4-5 medium-large portabello mushrooms, wiped clean and stems removed
- Kosher salt
- Freshly ground black pepper
- 4 oz. cream cheese, at room temperature (reduced fat is fine)
- 3 tbsp. mayonnaise (reduced fat is fine)
- 1½ tsp. minced fresh thyme leaves, divided
- 9-10 oz. frozen chopped spinach, thawed and squeezed dry
- 9 oz. frozen artichokes, thawed, patted dry and coarsely chopped
- ½ cup coarse breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- step 1: Show Images
Preheat the oven to 450˚ F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes.
- step 2: Show Images
Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the thyme, and the spinach in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Spoon the filling mixture over the roasted mushroom caps.
- step 3: Show Images
In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, and remaining 1 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.