• 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
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  • step 1: HideShow 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: HideShow 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: HideShow 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.