Stuffed Portobello Mushrooms

2 tablespoons oil
8 medium sized portabella mushrooms, stems and gills removed
1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup mozzarella cheese, shredded

1 clove garlic, chopped

salt and pepper to taste

1 tablespoon butter, melted (or oil)

1/2 cup panko bread crumbs or regular bread crumbled

1/4 cup parmesan cheese, grated

Brush the mushrooms with oil and roast in a preheated 450F/230C oven, with the inside

facing up, until tender, about 10-15 minutes.

Meanwhile mix the spinach, artichokes, cream cheese, mayo, mozzarella, garlic, salt and

pepper.

Mix the oil, breadcrumbs and parmesan.

Divide the filling between the mushrooms and sprinkle on the bread crumbs.

Roast in a preheated 350F/180C oven until the filling is hot and the breadcrumbs are

golden brown, about 10 minutes.

Serve as main dish, Serve with rice, potatoes, or quinoa AND steamed vegetables to the side.