Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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 

Tip:

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.