14ouncescanned artichoke hearts(rinsed, drained, and chopped)
1cupshredded Swiss cheese
juice of half a lemon
½teaspoonblack pepper(or to taste)
½teaspoonKosher salt(or to taste)
Preheat oven to 425 degrees.
Clean the mushrooms using a slightly damp paper towel to brush off any dirt. On the underside of the mushrooms, twist off the stem and scrape out the gills. Place on a parchment-lined baking sheet, stem side down. Brush the outside of the mushrooms with oil.
Bake for 10-12 minutes until softened. Drain any liquid released during the baking process. Pat the mushrooms dry. Place stem side up on a clean baking sheet or in a baking dish. Set aside.
In a small bowl, combine the breadcrumbs and Parmesan cheese. Set aside.
Heat a large skillet over medium-low heat. Add the butter to melt. Pour half of the butter over the breadcrumb mixture. Toss to combine. Set aside.
To the remaining butter in the skillet, add the shallots and artichokes. Cook for 3-4 minutes until softened.
Add the spinach and cook for 1-2 minutes until warmed through. Add the cheese and stir until melted.
Add in lemon juice, cayenne pepper, salt and pepper. Stir to combine.
Spoon the filling into the mushroom caps. Top with the breadcrumb mixture. Bake for 15-20 minutes until golden brown. Serve immediately.
To prevent soggy mushrooms, brush the dirt off of the mushrooms with a damp paper towel. Avoid washing them under water.
If using frozen artichoke hearts, thaw and drain before adding to the filling.