INGREDIENTS:6 portabella mushrooms, stems removed 2 cups balsamic vinaigretteStuffing: ½ cup mayonnaise 8 oz. cream cheese, softened 1 cup fresh Parmesan cheese, shredded 13.5 oz. can of artichoke hearts, drained and finely chopped 12 oz. shredded crab 1 cup chopped frozen spinach, thawed and drained ½ cup chopped oyster mushrooms 1 medium red pepper, diced 1 medium red onion, diced 3 cloves fresh, chopped garlic 1 Tbsp. fresh dill weed as needed, olive oil as needed, chopped garlic as ...

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