Recipes

[LoLa]

These mushrooms are both delicious AND healthy. They are great as an appetizer OR as an entree served with a green salad.

Portabello Mushrooms with Spinach-Artichoke Filling
(recipe source: Fine Cooking Dec/Jan 20100-2012)

3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
4 medium portabello mushrooms, stems and gills removed
4 oz low-fat or fat-free cream cheese, softened
3 tablespoons nonfat Greek yogurt
2 tsp fresh thyme
pinch of red pepper flakes
10 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen or canned artichokes, thawed, patted dry, chopped
1/2 cup fresh breadcrumbs or panko breadcrumbs
1/4 cup grated parmesan-reggiano cheese

Preheat oven to 400 degrees.

In a small bowl, combine 2 tablespoons of the olive oil and about half of the minced garlic. Brush the insides of the mushroom caps with the mixture and sprinkle generously with salt and pepper. Arrange the mushrooms in a single layer on a baking sheet, oiled-side up. Roast until just tender, about 10 minutes. If the mushrooms gave off excess water, use a paper towel or kitchen towel to blot up the moisture.

While the mushrooms roast, mix the cream cheese, Greek yogurt, and 1 teaspoon of the thyme in a medium bowl. Stir in the spinach and artichokes and season with salt and pepper.

In another bowl, toss together the remaining garlic, 1 tablespoon oil, 1 teaspoon thyme, breadcrumbs, and Parmesan cheese.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumbs. Bake until the crumbs are golden-brown and the filling is hot, about 10-12 minutes. Serve immediately.