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

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

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