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Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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Servings 4 Prep Time 10 Mins Cook Time 15 Mins

Ingredients

3 tablespoons Olive Oil
10 ounces Spinach
Seasoning - Black Pepper
9 ounces Artichokes
3 cloves Garlic
1/3 cup Cheese - Parmesan (Grated)
4 Mushrooms
Seasoning - Kosher Salt
3 tablespoons Mayonnaise
4 ounces Cream Cheese
1/2 cup Bread Crumbs - Panko
1/2 teaspoon Thyme

Instructions

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

2. 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.

3. 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.

4. 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.

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