Step 1

For the mushrooms: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

Remove the stems of the mushrooms, then spoon out the remaining insides of the mushroom caps. Toss the mushroom caps in the olive oil until coated, then place on the prepared baking sheet. Sprinkle the mushrooms with salt.

Step 3

In a food processor, combine the artichokes, spinach and garlic. Pulse to combine. Add the cream cheese, mayonnaise, Parmesan, basil, salt and pepper. Pulse until well combined. Place the filling into a resealable plastic bag or pastry bag and cut a fairly large hole at the end.

Step 4

For the breadcrumbs: In a medium skillet, melt the butter over medium heat. Add the panko and cook, stirring constantly, until golden brown. Transfer to a medium bowl. Stir in the Parmesan and parsley. Season with salt and pepper.

Step 5

Fill each mushroom with the spinach artichoke mixture and press the breadcrumb mixture into the top. Bake until the mushrooms are tender, 20 to 25 minutes.