Rather fancy but down right good!
12 oz large crimini mushrooms
1 Tbsp olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes
5 oz fresh spinach leaves
6 oz frozen artichoke hearts
4 oz cream cheese, softened
4 oz Fontina cheese, shredded
1/3 cup reduced fat mayonnaise
1 slice whole wheat bread
1/2 cup Parmesan cheese, freshly grated
1. Preheat the oven to 350°. Mist an 8 or 9 inch shallow baking dish with cooking spray.
2. Clean and separate the mushroom caps and stems. Place the caps upside down in a single layer in the baking dish and mist with cooking spray. Finely dice the mushroom stems.
3. In a large skillet, sauté the onions and mushroom stems until softened. Add the garlic, salt, and peppers and cook until fragrant. Add the spinach, tossing to wilt.
4. Transfer the spinach mixture to a wire strainer and press to remove as much moisture as possible. Allow the spinach to cool, then move to a cutting board, coarsely chop, and set aside.
5. Place the artichoke hearts in a microwave safe bowl, cover and cook on high for 5 minutes, or until tender. Cool, then coarsely chop and set aside with the spinach.
6. In a large bowl, stir together the cream cheese, Fontina, and mayo until smooth. Add the spinach and artichokes, stirring to combine.
7. Flip the mushroom caps right side up. Divide the filling mixture evenly among them, mounding as needed.
8. Roughly tear the slice of bread and place in the bowl of a food processor along with the Parmesan cheese. Pulse into crumbs, then transfer to a shallow bowl.
9. Carefully invert each filled mushroom cap into the breadcrumb mixture, pressing into the crumbs, then return to the baking dish. When all the mushrooms have been coated pat any remaining crumb mixture over the tops.
10. Bake in the pre-heated oven 20-25 minutes, or until the mushrooms are tender and the crumbs are golden.
Yield: about 12