Ingredients
2 tablespoons olive oil
4 medium portobello mushrooms stems and gills removed
1 package frozen chopped spinach cooked and drained, 10 ounces
1 can artichoke hearts drained and chopped, 14 ounce can
4 ounces cream cheese room temperature
2 tablespoons sour cream
1/2 cup Parmesan cheese grated
2 cloves garlic chopped
salt and pepper to taste
3 ounces mozzarella cheese shredded
Instructions
Get full recipe >> Spinach Artichoke Stuffed Portobello @ lowcarbyum.com