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Portobello Mushrooms Stuffed with Spinach and Artichoke Dip


2 tablespoons oil
6-8 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
1 clove garlic, chopped
salt and pepper to taste
1 tablespoon oil
1/2 cup panko bread crumbs
1/4 cup grated parmigiano reggiano (parmesan), grated



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