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
• 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

1. Preheat oven to 400°.
2. Clean portobello mushrooms; brush with olive oil and set aside.
3. In a large mixing bowl, combine artichoke hearts, spinach, parmesan, sour cream, mayo, cream cheese, and minced garlic. Mix well.
4. Spoon spinach artichoke mixture into mushroom caps; top with cubed brie cheese.
5. Bake at 400° for 15 minutes or until mushrooms are tender and cheese is bubbly.

Hope you enjoy this recipe. See ya down on the farm.