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Spinach Artichoke Stuffed Portobellos
Ingredients
  • 6 large portobello mushroom caps
  • 2 Tbsp. olive oil
  • 1 can Reese quartered artichoke hearts, drained & chopped
  • 1 c. fresh spinach leaves, torn
  • ½ c. shredded parmesan cheese
  • ¼ c. sour cream
  • ¼ c. mayo
  • 3 oz. cream cheese
  • 1 clove minced garlic
  • 6 oz. brie cheese, rind removed
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