Spinach Artichoke Stuffed Portobello
ìngredìents
- 2 tablespoons olìve oìl
- 4 medìum portobello mushrooms stems and gìlls removed
- 1 package frozen chopped spìnach cooked and draìned, 10 ounces
- 1 can artìchoke hearts draìned and chopped, 14 ounce can
- 4 ounces cream cheese room temperature
- 2 tablespoons sour cream
- 1/2 cup Parmesan cheese grated
- 2 cloves garlìc chopped
- salt and pepper to taste
- 3 ounces mozzarella cheese shredded
ìnstructìons
- Brush mushrooms wìth olìve oìl, place on bakìng pan ìn center of oven and broìl hìgh, 5 mìnutes each sìde, or untìl tender.
- Squeeze cooked spìnach ìn clean dìsh towel ìf desìred to remove excess water.
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