Artichoke & Sun-Dried Tomato Stuffed Mushrooms

Ingredients

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The following ingredients have 16 Servings

• 16 White Button Mushrooms-stems Removed
• 2 tablespoons Roasted Garlic Olive Oil
• 5 ounces Frozen Chopped Spinach-thawed And Water Squeezed Out
• 4 Sun-Dried Tomatoes-finely Diced
• 1/4 cup Marinated Artichoke Hearts, Roughly Chopped
• 4 ounces Goat Cheese
• 4 ounces Cream Cheese
• 2 tablespoons Grated Parmesan Cheese

Instruction

• Preheat the oven to 350 degrees (F) and line a baking sheet with aluminum foil. Wipe mushroom caps clean with a damp paper towel.
• Heat 2 tbsp of garlic olive oil in a medium pan over medium heat. Add spinach, sun-dried tomatoes and marinated artichoke hearts. Stir to combine and cook for 2-3 minutes. Remove the mixture from the pan and place it into a bowl. Add the goat cheese and cream cheese to the bowl and stir to combine. Mix well.
• Fill the mushroom caps with the mixture and place them on the cookie sheet. Sprinkle mushrooms with grated parmesan cheese. Bake for 20 minutes. Serve warm.