Portobello Mushrooms Stuffed with Spinach and Artichoke Dip recipes

Ingredients

• 2 tablespoons oil
• 6-8 medium sized portabella mushrooms, stems and gills removed
• 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 4 ounces cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup mozzarella
• 1 clove garlic, chopped
• salt
• pepper
• 1 tablespoon oil
• 1/2 cup panko bread crumbs
• 1/4 cup grated parmigiano reggiano (parmesan), grated

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