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Spinach and Artichoke Stuffed Portobello Mushrooms


12 baby portobello mushrooms, stems removed
2 slices thick-cut bacon, chopped
1 shallot, diced
4 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6-ounce) bag of fresh spinach
1 (12-ounce) jar of marinated artichokes, drained and chopped
1/2 cup mascarpone cheese
6 ounces white cheddar cheese, freshly grated
2 tablespoons freshly grated parmesan cheese
2 tablespoons unsalted butter
1/2 cup panko bread crumbs



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