Spinach & Artichoke Portobello Mushroom - Bogle Family Vineyards

Ingredients

• 2 T. extra virgin olive oil
• 4 portobello mushrooms, stems and gills removed
• 1 pkg frozen shopped spinach, thawed and drained
• 1 14oz. jar marinated artichoke hearts, drained and chopped
• 4 cloves of garlic, minced
• Zest of 1 lemon
• 1 tsp. red pepper flakes
• 4 oz. cream cheese, room temperature
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1 tsp. sea salt
• Freshly ground black pepper to taste