Champiñones rellenos con crema de espinacas y alcachofas

Ingredientes

• 20 cremini mushrooms (~ 16oz / 450g)
• 3 cups spinach - I've used baby spinach
• 1/2 cup drained marinated artichokes
• 1 garlic clove
• 6 oz / 175g cream cheese - preferably at room temperature
• 3 tablespoons olive oil
• Salt and black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon olive oil
• Salt and black pepper

Preparación

1. 1

   Using damp paper towels, clean the mushrooms and wipe off any dirt. Pull off the mushroom caps and dice the stems into small pieces

2. 2

   Prepare remaining filling ingredients by finely chopping the garlic and spinach, and chop the artichokes into small pieces

3. 3

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and diced mushroom stems, saute for a few minutes. Once browned season with salt and pepper

4. 4

   Add the chopped spinach and saute together for a few minutes until wilted. Then place the mixture a large bowl and allow to slightly cool

5. 5

   Add the artichokes and cream cheese to the mixture, and season with salt and pepper. Stir to combine to make the creamy stuffing mixture

6. 6

   Place breadcrumbs and parmesan cheese in a small bowl. Season with salt and pepper and a teaspoon of olive oil. Stir to combine

7. 7

   Preheat oven to 400℉ / 200℃. Place the mushroom caps on a baking sheet. Season with salt and pepper and drizzle with 1 - 2 tablespoons of olive oil. Using your hands, toss them so they're all coated and place them facing upwards

8. 8

   Spoon the stuffing mixture into the mushroom caps, so they're all evenly filled. Then sprinkle all the mushrooms with the breadcrumb mixture

9. 9

   Bake for 18 - 23 minutes until you can see they're cooked and the tops are lightly golden brown. Place them on a cooling rack until ready to serve or serve immediately. Then sprinkle optionally with chopped parsley and serve your delicious stuffed mushrooms and enjoy!