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