Spinach, Feta & Artichoke Stuffed Mushrooms

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1 ¾-inch slice French bread, cut in 4 pieces

½ ounce Romano

2 tablespoons lightly toasted pine nuts or walnuts

1 can (15 ounce) artichokes, well drained, gently squeezed in paper toweling to remove excess moisture

1 small clove garlic

1 shallot, about ½ ounce

5 ounces fresh spinach, tough stems removed

½ teaspoon herbes de Provence

2 ounces feta cheese, slightly crumbled

2 ounces cream cheese (regular, not low or non-fat), cut into 1-inch pieces

20 to 24 1½-inch white button or cremini mushrooms *

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