Ingredients:
4 large portobello mushrooms, stems removed
2 tablespoons olive oil, divided
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
2 cups fresh spinach leaves
1 (14-ounce) can artichoke hearts, drained and chopped
4 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish (optional)
Instructions:
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