Stuffed Portobello Mushrooms

Instructions

1. Preheat oven to 425°F. Grease a rimmed baking sheet.
2. Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
3. Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
4. Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
5. In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
6. Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
7. Bake for 12-16 minutes or until heated through and the cheese is browned.