Spinach Artichoke Stuffed Portobellos

INGREDIENTS

large portobello mushroom caps

2 tbsp

olive oil

1 can

Reese quartered artichoke hearts, (drained & chopped)

1 cup

fresh spinach leaves, (torn)

1/2 cup

shredded parmesan cheese

1/4 cup

sour cream

1/4 cup

mayo

3 oz

cream cheese

1 clove

minced garlic

6 oz

brie cheese, (rind removed)