Spinach and Artichoke Stuffed Mushrooms

INGREDIENTS

1 lb

small mushrooms (cleaned and stems removed)

block Philadelphia Cream Cheese, softened

1/4 cup

Kraft Mayo

1 clove

garlic (minced)

1/2 tsp

salt

1/4 tsp

pepper

1/2 cup

plus 2 tablespoons Kraft Parmesan shredded cheese (divided)

1 10 ounce package

frozen spinach, defrosted and squeezed of all liquid

1 14 ounce can

artichoke hearts, drained roughly chopped

2 tbsp

bread crumbs