Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

Name: Portobello Mushrooms Stuffed with Spinach and Artichoke Dip
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

Portobello Mushrooms Stuffed with Spinach and Artichoke Dip was pinched from <a href="http://www.closetcooking.com/2012/02/portabello-mushrooms-stuffed-with.html" target="_blank">www.closetcooking.com.</a>

"Roasted portobello mushrooms stuffed with a cheesy spinach and artichoke dip and topped with a crunchy panko breadcrumb topping...."

INGREDIENTS

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2 tablespoons oil

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6-8 medium sized portabella mushrooms, stems and gills removed

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1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped

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1 (14 ounce) can artichoke hearts, drained and coarsely chopped

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4 ounces cream cheese, room temperature

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1/4 cup mayonnaise

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1/4 cup mozzarella

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1 clove garlic, chopped

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salt and pepper to taste

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1 tablespoon oil

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1/2 cup panko bread crumbs

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1/4 cup grated parmigiano reggiano (parmesan), grated

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