Spinach & Artichoke Stuffed Portabella Mushrooms

INGREDIENTS

big 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 oz

cream cheese, room temperature

2 tbsp

sour cream

1/4 cup

shredded mozzarella

3 cloves

garlic, chopped

salt and pepper

1/2 cup

panko bread crumbs (or crushed crackers)

1/4 cup

grated parmigiano reggiano (parmesan)