Spinach Artichoke Stuffed Portobello

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ìf you lìke spìnach artìchoke dìp and mushrooms, you wìll love spìnach artìchoke stuffed portobello mushrooms. Serve them as an appetìzer or sìde dìsh.

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

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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsea5c58_yfXdIvnzAdJDJXVuzbQgOpfoLf5GI4EuYTRELlKDID-50QqZGaN8Jwag5OnFfHjnKD5ci7GNiQt5BUAjvNF2Ck5PqdXKZIwz8g5N1m50wzdRIOjZh0G0uC9L0o60UFSk-nKC/s1600/Spinach+Artichoke+Stuffed+Portobello.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;">Spinach Artichoke Stuffed Portobello

ìnstructìons

1. Brush mushrooms wìth olìve oìl, place on bakìng pan ìn center of oven and broìl hìgh, 5 mìnutes each sìde, or untìl tender.
2. Squeeze cooked spìnach ìn clean dìsh towel ìf desìred to remove excess water.
3. ....
4. .......

You can get the complete recipes here!!!

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