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Servings Per Recipe: 4
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Preheat oven on high heat. Remove mushroom stem & rinse lightly. Brush both sides of mushrooms with butter & sprinkle with salt & pepper. Set aside.
Rinse spinach thoroughly to remove any sandy residue. Remove stalk & chop leaves coarsely. Heat oil & sautéed garlic. Add ham & fry till light brown. Add cream of mushroom & toss in spinach. Mix well.
Add parsley & transfer mixture onto mushrooms. Sprinkle Parmesan & top with Mozzarella.
Grill till golden brown or for about 5-7 mins & serve your Creamy Portobello Mushroom hot!
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