Artichoke & Sun-Dried Tomato Stuffed Mushrooms

• 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

1. Preheat the oven to 350 degrees (F) and line a baking sheet with aluminum foil. Wipe mushroom caps clean with a damp paper towel.
2. 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.
3. 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.

white button mushrooms, olive oil, water, tomatoes, hearts, goat cheese, cream cheese, parmesan cheese

Taken from food52.com/recipes/20046-artichoke-sun-dried-tomato-stuffed-mushrooms (may not work)