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Artichoke Stuffed Portobello Mushrooms
Ingredients
  • 4 large portobello mushrooms
  • 2.5 tablespoons olive oil
  • Salt and pepper to taste
  • ½ cup marinated artichoke hearts, diced, ~4.5 ounces
  • 5 cups spinach, fresh, ~5 ounces
  • 2 ounces cream cheese
  • ⅓ cup Parmesan cheese, shredded
  • 4 tablespoons Parmesan cheese, shredded, additional for topping
  • 2 tablespoons flax seed meal
Steps
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