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Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

Portobello Mushrooms Stuffed with Spinach and Artichoke Dip Recipe

Ingredients
  • 2 tablespoons oil
  • 6-8 medium sized portabella mushrooms, stems and gills removed
  • 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 4 ounces cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup mozzarella
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmigiano reggiano (parmesan), grated
Directions
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