Ingredients:

  • 4 large portobello mushroom caps, stems removed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Clean mushroom caps with a damp cloth. Drizzle with 1 tablespoon olive oil, season with salt and pepper.
  2. Heat remaining 1 tablespoon olive oil in a pan. Sauté garlic until fragrant.
  3. In a large bowl, combine sautéed garlic, spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, and red pepper flakes (if using). Mix well.
  4. Spoon the spinach-artichoke mixture evenly into the prepared mushroom caps.
  5. Place the stuffed mushrooms on the baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden.
  6. Let cool slightly before serving.