Portobello Mushrooms Stuffed with Spinach and Artichoke Dip recipes

Name: Portobello Mushrooms Stuffed with Spinach and Artichoke Dip recipes
Ingredients: 2 tablespoons oil; 6-8 medium sized portabella mushrooms, stems and gills removed; 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped; 1 (14 ounce) can artichoke hearts, drained and coarsely chopped; 4 ounces cream cheese, room temperature; 1/4 cup mayonnaise; 1/4 cup mozzarella; 1 clove garlic, chopped; salt; pepper; 1 tablespoon oil; 1/2 cup panko bread crumbs; 1/4 cup grated parmigiano reggiano (parmesan), grated