INGREDIENTS
2 tbsp
olive oil
16 oz
baby portobello mushrooms
6 oz
cream cheese
2 tbsp
mayonnaise
1/2 cup
freshly parmesan cheese
2 cloves
garlic
3 tbsp
chives
1/4 tsp
kosher salt
3
cracks of pepper
1/3 cup
marinated artichoke hearts
4 slices
bacon
1/4 cup
panko bread crumbs