Portabello Mushrooms with Creamy Spinach and Artichoke

Sunday , 22, September 2013 Leave a comment

Stuffed Portobello Mushrooms

A Hearty Roasted Portabello  Mushroom Cap…

A Creamy Spinach & Artichoke filling…..

A crisp topping of Breadcrumbs & Parmesan Cheese…..

How absolutely Scrumptious does this sound?

  • 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              
  • 1/3 cup finely grated Parmigiano-Reggiano 
  •  3 Tbs. Olive oil

Follow the link for the full recipe courtesy of Fine Cooking…..

Portabello Mushrooms with Creamy Spinach and Artichoke

Please give us your valuable comment

Your email address will not be published. Required fields are marked *