1 (8 ounce) package cream cheese, softened
4 medium Portobello mushrooms
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces fresh spinach (or ½ cup frozen chopped spinach, thawed and drained)
¼ cup shredded mozzarella cheese
1. Use a damp paper towel to gently wipe any dirt or debris from the portobello. A damp paper towel should easily clean your mushrooms without the loss of flavor that occurs when mushrooms are cleaned in running water.
2. Remove the mushroom stem. You can use a sharp knife to cut it out or just give them a twist with your fingers.
3. Use a spoon to gently scrape away the dark brown gills found underneath the mushroom cap. The gills are edible, but can hold bits of dirt and soil, and their dark, dull color will turn everything in your dish a dark, dull brown.
Steam, drain, chop the spinach and put it in a clean kitchen towel and squeeze out as much moisture as possible. Next, mix together with artichoke, cream cheese, sour cream, Parmesan cheese, and seasonings. generously fill each mushroom cap with the mixture.
Top mushrooms with shredded mozzarella cheese and bake in the oven at 375°F for about 10 to 15 minutes. Keep the stuffed mushrooms on the center oven rack when baking.
To get the cheese topping to be all brown and bubbly, turn the broiler on high and place the mushrooms underneath for the last couple of minutes, just until the tops began to brown. Make sure you watch them closely while under the broiler to prevent burning.
Perfect for a Midsummer brunch, lunch, or second breakfast.