2 tablespoons olive oil
1 medium clove garlic, minced (1 tbs.)
40 small brown mushrooms, stemmed, gills removed
Freshly ground black pepper
2 ounces cream cheese, softened
4 1/2 teaspoons mayonnaise
1 teaspoon fresh thyme
5 ounces frozen chopped spinach, thawed and squeezed dry
5 ounces frozen artichokes, thawed, lightly squeezed dry, and chopped
3 tablespoons fresh breadcrumbs or panko
3 tablespoons finely grated Parmigiano-Reggiano
- Position a rack in the center of the oven and heat the oven to 450°F.
- Remove the stem from the mushroom, and using a small paring knife or a miniature melon baller, gently scrape out the gills in the mushroom.
- In a small bowl, combine 1 tablespoon of the oil and about two-thirds of the minced garlic or use garlic-flavored olive oil. 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 6 minutes. If they purge a lot of water, flip the mushroom upside down on paper towel to drain some of the water.
- 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 6-8 minutes. Serve immediately.
Makes about 40 stuffed mushrooms.
- Vegetables, Appetizers