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Spinach Artichoke Stuffed Portobello

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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
  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. ....

  5. .......


See / visit original recipe 👩~🍳 =====>>  here!!!.......


source http://www.toprecipespedia.com/2019/01/spinach-artichoke-stuffed-portobello.html
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