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Portabello Mushrooms Stuffed with Spinach Artichoke Dip

This Portabello Mushrooms Stuffed with Spinach Artichoke Dip recipe contains mayonnaise, cream cheese, oil, panko bread crumbs, can artichoke hearts and more.
6 Servings - 30 min - closetcooking.com
Servings:6  | Calories:355 | Total Fat:27g  | Chol:29mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 7g
35 %
Total Carb 21g
7 %
Fiber 7g
28 %
Sugars 5g
---
Cholesterol 29mg
10 %
Sodium 692mg
29 %
Protein 12g
25 %
Calories:
46% Others combined
23% Mayonnaise
18% Cream cheese
11% Oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 and pepper to taste
1 tablespoon oil
1/2 cup panko bread crumbs
1/4 cup grated parmigiano reggiano (parmesan), grated

Directions : View recipe directions on closetcooking.com

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