Cheesy Artichoke Stuffed Mushrooms

• 8 ounces baby portabella mushrooms package of
• olive oil drizzle of
• salt
• pepper
• 1 jar artichoke hearts quartered
• 1 garlic clove minced
• 1 pinch nutmeg
• 1/2 cup shredded Parmesan romano and asiago mix
• 1 handful parsley finely chopped

1. Pop off the mushroom stems and place in a zip lock bag. Drizzle in some olive oil and shake to coat. Place on a baking sheet round side up and put in the oven for 10 minutes.
2. While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.
3. Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.
4. When finished, use a mellon baller to "stuff" the mushrooms. Sprinkle cheese on each and place in the oven for an additional 5 minutes. Remove and enjoy warm!

baby portabella mushrooms, olive oil, salt, pepper, garlic, nutmeg, handful parsley

Taken from www.yummly.com/recipe/Cheesy-Artichoke-Stuffed-Mushrooms-1650402 (may not work)