Spinach & Artichoke Stuffed Mushrooms
March is definitely coming in like a lion. There is hope that we are leaving the winter behind as we turn our clocks back an hour. I almost don’t mind the rainy days because that is helping to wash the last snow storm away. As the days become sunnier it is clear that spring is upon us. Soon holidays like Easter and Mothers day will be marked on our calendar. Special dinners and brunches will be on our minds. Well, at least on my mind. With the help of Philadelphia Cream Cheese I was able to craft some yummy recipes to share on brunch table this spring.
Spinach and Artichoke Stuffed Mushrooms
1/2 c balsamic vinegar
1/3 c soy sauce (I use low sodium)
3 garlic cloves, minced
1/4 c marsala
4 sprigs fresh thyme
1/4 tsp black pepper
1/4 tsp kosher salt
4-5 portobello mushrooms, stems removed and reserved, gills removed
3 Tbsp olive oil
4-5 portobello mushrooms stemmed, gills removed (reserve mushrooms stems and chop)
4 oz Philadelphia cream cheese, softened
3 tbsp mayonnaise (I used miracle whip)
1-1 1/2 Tbsp fresh thyme
9-10 oz frozen chopped spinach, thawed, drained, and squeezed dry
8 oz marinated artichokes, rinsed, drained, and chopped
1/2 c plain breadcrumbs or panko
1/3 c parmesan cheese, finely grated
marinating the mushrooms
Preheat oven to 400 degrees. In a bowl, whisk together the first 8 ingredients. Remove the stems from the mushrooms and reserve. Using a spoon, scrape out the gills of the mushrooms. Place the mushrooms stem side up in a glass baking dish (pyrex). Pour the marinade over the mushrooms and let them sit for at least one hour.
Arrange the mushrooms stem side up on a rimmed baking sheet and pour over about half of the marinade. Roast until just tender, about 10 minutes.
Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. Of the thyme. Then stir in the spinach, chopped mushroom stems, and artichokes and season to taste with salt and pepper.
In another medium bowl, combine 2 tbsp. Oil, and 1 tsp. Thyme with the breadcrumbs and parmesan cheese.
Spoon the artichoke mixture evenly into the mushroom caps and top with the breadcrumb mixture. Bake until the crumbs are golden-brown, about 10 minutes. Serve immediately