Ingredients:
- 6 large portobello mushroom caps
- 2 Tbsp. olive oil
- 1 can Reese quartered artichoke hearts, drained & chopped
- 1 c. fresh spinach leaves, torn
- 1/2 c. shredded parmesan cheese
- 1/4 c. sour cream
- 1/4 c. mayo
- 3 oz. cream cheese
- 1 clove minced garlic
- 6 oz. brie cheese, rind removed
Instructions:
- Preheat oven to 400°.
- Clean portobello mushrooms; brush with olive oil and set aside.
- In a large mixing bowl, combine artichoke hearts, spinach, parmesan, sour cream, mayo, cream cheese, and minced garlic. Mix well.
- Spoon spinach artichoke mixture into mushroom caps; top with cubed brie cheese.
- Bake at 400° for 15 minutes or until mushrooms are tender and cheese is bubbly.
