Artichoke And Spinach Stuffed Portabello Mushrooms

Artichoke And Spinach 

Stuffed Portabello Mushrooms

Ingredients:
2 tbsp. extra-virgin olive oil
4 medium portobello mushrooms, 

   stems and gills removed
1 (10) oz. package frozen chopped spinach, 

   drained and squeezed dry
1 (14) oz. can artichoke hearts, 

   drained and chopped
4 oz. cream cheese, room temperature
2 tbsp. sour cream
2 tbsp. mayonnaise
1/2 c. grated Parmesan cheese, divided
1 c. shredded mozzarella cheese, divided
2 cloves garlic, minced
red pepper flakes
kosher salt
Freshly ground black pepper

Directions:
Preheat oven to 375 degrees F.

Brush face-down mushroom caps with olive oil. Cook on baking sheet for about 10 minutes until beginning to soften.

Meanwhile, combine spinach, artichoke, cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, garlic, and red pepper flakes in a large bowl. Season with salt and pepper to taste.

Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture.

Sprinkle tops with remaining cheeses.

Return pan to oven and bake for another 10-15 minutes, until the mushrooms are easily pierced with fork and the cheese is melted. Once melted, broil the mushroom caps for a few minutes until the cheese starts to brown.