Artichoke & Sun-Dried Tomato Stuffed Mushrooms

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

1. Preheat the oven to 350 F and line a rimmed baking sheet with aluminum foil.
2. Wipe mushroom caps clean with a damp paper towel.
3. Heat 2 tablespoons of garlic olive oil in a medium pan over medium heat.
4. Add spinach, sun-dried tomatoes and marinated artichoke hearts.
5. Stir to combine and cook for 2-3 minutes.
6. Remove the mixture from the pan and place it into a bowl.
7. Add the goat cheese and cream cheese to the bowl and stir to combine.
8. Mix well.
9. Fill the mushroom caps with the mixture and place them on the cookie sheet.
10. Sprinkle the top of the mushrooms with grated Parmesan cheese.
11. Bake for 20 minutes.
12. Serve warm.
13. Recipe created by: Haley at The Girly Girl Cooks.

white button, olive oil, water, tomatoes, hearts, cheese, weight cream cheese, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/artichoke-sun-dried-tomato-stuffed-mushrooms/ (may not work)