I’m not a vegetarian, but this is the kind of recipe that makes me think I could be. It’s so hearty and filling – when I ate it for dinner earlier this week, I didn’t miss the meat one bit. It combines two of my very favorite things that are most often served as appetizers – stuffed mushrooms and spinach-artichoke dip – into a comforting main course. The portabello mushrooms are brushed with a garlic oil then roasted until tender, before being stuffed with a flavorful spinach-artichoke mixture and topped with crisp, seasoned panko breadcrumbs. It all comes together in about 30 minutes, so it’s perfect for weeknights, but I also think it would be a great idea for entertaining this holiday season. I don’t see any reason you couldn’t make the filling ahead of time, which would cut down on the prep even more. I’m not likely to give up meat anytime soon, but I’m very glad to add this great meatless dish to my recipe rotation.
Two quick notes on the recipe: First, if you’ve never removed the gills from a portabello, try using a butter knife. It was suggested here, and worked perfectly! Also, you’ll see I included a range for the number of mushrooms below. The recipe called for 4, but I had enough filling for at least a few more, and I wasn’t exactly stingy ๐
Happy weekend everyone! We are heading out to see The Muppets Movie this morning, then it’s back to bake cookies. We also picked up our Christmas tree yesterday and rearranged the living room to make room for it. It’s in the stand now and we’re hoping the branches will have settled enough by tomorrow to get it decorated. We didn’t get a tree last year so I’m doubly excited to pull out the ornaments and go through them! What are you guys up to, anyone have exciting plans?
Portabello Mushrooms with Creamy Spinach-Artichoke Filling
from Fine Cooking
3 tablespoons olive oil
3 medium garlic cloves, minced (about 1 tablespoon)
4-6 medium portabello mushrooms, stemmed, gills removed
4 oz cream cheese, softened
3 tablespoons mayonnaise
1 1/2 teaspoons minced fresh thyme
9-10 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen artichokes, thawed, lightly squeezed dry, and chopped
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano
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.
Makes 4-6 stuffed mushrooms
Those look good…I have never thought about putting that spinach artichoke filling in them before, but you can bet I will go with that soon as we make stuffed mushrooms a lot around here, usually as a side dish with a steak. They look pretty, too, with that little topping added.
I would make this in a heartbeat. However, I would not scrape out the “gills” of the mushrooms. They do no harm and taste good. Spinach and artichokes are two of my favorite things.
I may have to add this to my Christmas dinner menu! Looks delicious
These are absolutely fantastic sounding! I love that filling by itself let alone stuffing a mushroom with it! Yum!
Looks delicious. Would love for you to share this with us over at foodepix.com.
Oh, that looks DELICIOUS!! I loved stuffed mushrooms but never make them just for me! Maybe I will now!!
Yum. That looks really good!
Oh, my. This looks extremely delicious! What a fabulous idea for stuffing…I just love spinach!
I love every single ingredient in this recipe. Seems like a must-make to me! Thanks for sharing!
I love mushrooms, spinach and artichokes, and together I’m sure they are even better! Can’t wait to try this one out! Thanks for posting
These look great, it sounds like a nice balance of flavors and texture. I assume you and Shane must of had separate dinners when you ate these. ๐
I want to see the Muppets movie! I’m glad to know I’m not the only childless adult who would see it.
Delicious. I’m not a vegetarian either but love to substitute portabello mushrooms when my hubby has steak.
Still need to get myself to the theater to see the muppets.
As for this dish, I am in love with the filling (funny cause I posted that dip today), but I’m not much of a mushroom fan. I bet it’d be awesome on Chicken ๐
Oh, stuffed mushrooms and spinach artichoke dip are my absolute two favorite dishes! The combo? Pure genius!
I love this idea…combining two favorite appetizers. Will definitely be giving this one a try. Would love to see a photo of your Christmas tree. I’m nervous to get one this year…we have a new kitten that isn’t shy about playing with things and eating things he shouldn’t. Should be interesting!
I’m a quasi vegetarian and not a mushroom fan. But a few years ago I had a dish sorta like this and it won me over (to mushrooms, not meat). I can’t say I LOVE mushrooms, but I’ll say if you put this in front of me, I’ll lick the plate clean. Love the crunchy little panko and parm topping, mmmm, tasty!
Those look great! I have been wanting to try these for a while now!
These look amazing. I love spinach artichoke dip and stuffed mushrooms… Never thought to put the two together!
Yum-o!!! I substituted quinoa for the bread crumbs
Love these! They have made it into my recipe rotation more than a few times!