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Best Spinach-Artichoke Stuffed Mushrooms
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 4 medium portobello mushrooms, stems and gills removed
  • 1 (10) oz. package frozen chopped spinach, drained and squeezed dry
  • 1 (14) oz. can artichoke hearts, drained and chopped
  • 4 oz. cream cheese, room temperature
  • 2 tbsp. sour cream
  • 2 tbsp. mayonnaise
  • ½ c. grated Parmesan cheese, divided
  • 1 c. shredded mozzarella cheese, divided
  • 2 cloves garlic, minced
  • red pepper flakes
  • kosher salt
  • Freshly ground black pepper
Steps
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