Spinach Artichoke Stuffed Portobello Mushrooms

Step 1

Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.

Step 2

Squeeze cooked spinach in clean dish towel if desired to remove excess water.

Step 3

Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.

Step 4

Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.

Step 5

Sprinkle tops with mozzarella cheese.

Step 6

Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.