Name: Spinach Artichoke-Stuffed Mushrooms
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 stuffed mushrooms
Ingredients: 12 large white mushrooms, cleaned, stems removed and finely chopped; 1 tablespoon extra-virgin olive oil; 1 shallot, finely diced; Kosher salt and freshly ground black pepper; 2 cloves garlic, grated; One 10-ounce package frozen spinach, thawed and thoroughly drained; 1/3 cup artichoke quarters, drained and chopped; One 5.2-ounce garlic and herb spreadable cheese, such as Boursin; 1 heaping tablespoon panko breadcrumbs

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Place the mushroom caps on the prepared baking sheet and set aside.
Add the olive oil to a large high-sided skillet and heat over medium-high heat. Add the chopped mushroom stems and shallots. Season with salt and pepper and cook until the shallots are translucent and the stems are soft, 2 to 3 minutes. Add the garlic and stir to combine. Cook until the garlic is fragrant, about 30 seconds. Add the spinach and artichokes and cook until heated through, about 1 minute. (The spinach and artichokes don't need to be cooked; this just helps eliminate excess water.)
Turn the heat off and crumble the cheese into the skillet. Use a spatula to mix until everything is evenly combined. Evenly distribute the filling among the mushroom caps. Top with the breadcrumbs and transfer to the oven to bake until the breadcrumbs are golden brown and the water has released from the mushrooms, 20 to 25 minutes. Let cool 5 minutes before serving.

Spinach Artichoke-Stuffed Mushrooms

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