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photo Portabello Mushrooms Stuffed with Spinach Artichoke Dip Recipe | Say Mmm

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
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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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