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Spinach and Artichoke Stuffed Portobello Mushrooms

HomeCookingMemories
  • minutes
  • Serves

INGREDIENTS

1 14 ounce can

Artichoke hearts

1 tbsp

Garlic

4

Portobello mushrooms

10 oz

Spinach, frozen

1

Salt and pepper

1/4 cup

Panko bread crumbs

4 oz

Mozzarella cheese

1/2 cup

Parmesan cheese

1 cup

Ricotta cheese