Ingredients

The following ingredients have 8 Servings
  • 24 to 30 cremini mushrooms
  • stems removed and reserved
  • 3 tablespoons olive oil
  • divided
  • Salt and pepper
  • 1 small onion
  • coarsely chopped
  • 2 cloves garlic
  • grated or pasted
  • 1 10-ounce box frozen chopped spinach
  • thawed and wrung dry in a kitchen towel
  • 1 cup water-packed
  • canned or frozen artichoke hearts
  • thawed
  • Freshly grated nutmeg
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 free-range organic egg yolks
  • 1/4 cup pignoli (pine nuts)
  • toasted
  • 1/2 cup heavy cream

Instruction

  • Preheat the oven to 425°F
  • Place the mushroom caps on a rimmed baking sheet, stemmed-side down so the liquid drains away from the mushrooms as they start to shrink
  • Drizzle with 1 tablespoon of the oil and season with salt and pepper
  • Roast until tender, 10-12 minutes
  • Remove from the oven
  • Meanwhile, chop the reserved mushroom stems
  • In a small skillet, heat 1 tablespoon of the oil, 1 turn of the pan
  • Add the mushroom stems and brown; add the onion and garlic, season with salt and pepper, and cook to soften
  • Let cool, then transfer to a food processor
  • Add the spinach and artichoke hearts
  • Season with salt, pepper and nutmeg, and pulse-chop
  • Pulse in the remaining tablespoon of oil, the Parm, egg yolks, pine nuts, and cream
  • Transfer to a bowl
  • Flip the cooked mushroom caps over and fill them with the spinach-artichoke mixture, mounding it up a bit
  • Bake until the filling is cooked through, 12-15 minutes