Green Chile Artichoke Stuffed Mushrooms

• 8 whole Artichoke Heart Quarters (canned), Divided
• 1/2 cups Diced Canned Green Chiles, Divided
• 1/4 cups 2% Lowfat Cottage Cheese
• 1/4 cups Shredded Parmesan Cheese
• 1/4 teaspoons Cumin
• 4 whole Roma Tomatoes, Chopped
• 2 Tablespoons Olive Oil
• 16 whole Baby Portabella Mushrooms
• 1 teaspoon Garlic Salt

1. Preheat oven to 350 degrees.
2. In a food processor, combine half the artichoke hearts, half the diced green chiles, cottage cheese, 2 tablespoons Parmesan cheese, and cumin.
3. Blend until smooth.
4. Slice remaining artichoke hearts into thin strips.
5. Mix artichoke and remaining green chiles into cheese mixture.
6. Spray a baking dish (I used a round one) with cooking spray.
7. Add diced tomatoes and drizzle olive oil over tomatoes.
8. Stuff each mushroom with cheese mixture and place in the baking dish, in between tomatoes.
9. Sprinkle entire dish with garlic salt and remaining Parmesan cheese.
10. Bake for 20-25 minutes, until mushrooms are hot and bubbling!

heart quarters, green chiles, cottage cheese, parmesan cheese, cumin, tomatoes, olive oil, mushrooms, garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/green-chile-artichoke-stuffed-mushrooms/ (may not work)