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Portabello Mushrooms with Creamy Spinach-Artichoke Filling


Serves 4

  • by from Fine Cooking
    Issue 114

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

  • 3 Tbs. olive oil 
  • 3 medium cloves garlic, minced (1 Tbs.) 
  • 4 medium portabello mushrooms, stemmed, gills removed
  • Kosher salt
  • 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 
If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Position a rack in the center of the oven and heat the oven to 450°F.

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. 

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. 

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.

Serving Suggestions

Looking for a side dish to go with? Try this Roasted Rosemary Butternut Squash.

nutrition information (per serving):
Calories (kcal): 370, Fat (kcal): 31, Fat Calories (g): 280, Saturated Fat (g): 9, Protein (g): 11, Monounsaturated Fat (g): 12, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 6, Sodium (g): 650, Cholesterol (g): 40, Fiber (g): 6,

Photo: Scott Phillips

Disappointed with this recipe. Love all of the ingredients but the flavor of the garlic messed with the delicate flavors of the spinach, cream cheese, and artichokes. I'll make this again because I've had the spinach, cream cheese, and artichoke dip before and I love it...but I will not include the garlic in the next batch.

The bread crumbs make a nice, crunchy contrast to the creamy filling, but the spinach is tough and chewy.

DELICIOUS! Made this on it's own for Meatless Monday. Had some pickled beets on the side. Will definitely be on my vegetarian rotation...but will also make alongside a nice filet mignon too!

This is heavenly! We couldn't believe how delicious it is. Can't wait to have it again.

A real hit at a dinner party for women. Full of flavor. I will definitely make it again.

So delicious and a hit on Meatless Monday. Love the idea of adding red pepper flakes. Also, tried something a little fancier and make a "tower" by adding a slice of fried eggplant on top, more of the filling and a little marinara. Divine!

Another great Pam Anderson recipe. Very easy to prepare (if you have all the ingredients)and quite tasty. I did add grated cheese to the spinich/artichoke mixture and pepper to the crumb mixture. In addition, this filled 6 portabello caps.

This dish is so fancy and doesn't take long to prepare! I'm having a party at the end of the month and thought I would stuff the filling into Baby Bello mushroom caps to make them easy to eat with your hands!

Delicious! It tastes like something you'd maybe get as an expensive tapas order. As expected, it's quite a bit of work, but worth it if you have the time. It took probably an hour of active preparation. I bought the portabellos (regular ones, not the mini ones) at Trader Joes, and they seemed like medium size to me, but I really had to pile the filling high. It worked out okay, but I'd probably buy six next time. I ended up with way too much bread crumb mixture, so you could easily cut that in half I think. Will make again!

This was excellent and will be a perfect side dish to the December Issue's roast beef with triple-reduction wine sauce. I too think it could use a flavor boost of red-pepper flakes. I will add some next time. Also, the panko topping has some parmesan cheese in it, but I think I would add some cheese to the filling also (besides the cream cheese). A little shredded gruyere would be yummy. Or just some more parmesan. Yum. Can be an elegant side dish to beef or you could make miniature versions for appetizers.

These are awesome! I've made them twice already. The second time I had some fresh button mushrooms that were getting ready to go past their prime, so I chopped them up, sauteed, and added to the filling. They were even better then the first batch. I cut the recipe in half both times, as there are only two of us, and had enough filling for 3 to 4 medium portabellos. You must try this recipe!

Excellent recipe!!! I used this dish along side a filet mignon and salad - excellent and wonderfully flavored (may add red pepper flakes the next time - just for a little kick). This could easily be a meal unto itself, so try it out for a fun weeknight dinner!

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