Spinach and Artichoke-Stuffed Portobello Mushrooms Recipe

Ingredients

• 3 T olive oil, divided
• 3 cloves garlic, minced, divided
• 4–5 medium-large portobello mushrooms, wiped clean and stems removed
• Kosher salt
• Freshly ground black pepper
• 4 oz cream cheese, at room temperature (reduced fat ok)
• 3 tbsp mayonnaise (reduced fat ok)
• 3/4 tsp dried thyme
• 9–10 oz frozen chopped spinach, thawed and squeezed dry
• 1 can small artichokes, drained, patted dry and coarsely chopped
• 1/2 cup fresh breadcrumbs
• 1/2 cup finely grated Parmesan cheese, divided

Instructions

1. 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. Place the mushroom caps on a baking pan, bottom side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes. When you remove them, pour off any liquid that has pooled inside the mushrooms before filling.
2. Meanwhile, prepare the filling. In a medium bowl combine the cream cheese, mayonnaise, remaining garlic, 1/2 teaspoon thyme, spinach, and 1/4 cup fresh Parmesan. Stir until evenly blended, then gently fold in the chopped artichokes. Season with salt and pepper to taste. Evenly spoon the filling into the roasted mushroom caps.
3. In a small bowl, combine the remaining 1 tablespoon olive oil with the breadcrumbs, remaining 1/4 cup Parmesan, and the remaining 1/4 teaspoon thyme. Stir to combine, then sprinkle the breadcrumb mixture over each stuffed mushroom. Bake for 10 more minutes or until the topping is golden and the filling is heated through. Serve immediately.

To make this gluten-free, use gluten-free bread for the breadcrumbs or simply top each mushroom with extra Parmesan. For a lower-carb version, omit the breadcrumbs and finish with Parmesan only.