Artichoke Stuffed Mushrooms

• 24 whole Button On Crimini (Baby Bella) Mushrooms
• 1/4 cups Olive Oil
• 2 cans (14 Oz. Can) Artichoke Hearts, Finely Chopped
• 2 cloves Garlic, Minced
• 1/2 teaspoons Ground Nutmeg
• 1 pinch Fresh Thyme
• 2 Tablespoons Parmesan, Shredded
• 2 Tablespoons Asiago, Shredded
• 1/4 cups Greek Yogurt, Mayonnaise, Cream Cheese, Or Sour Cream (optional)

1. 1) Preheat oven to 400 F.
2. 2) Remove stems from mushrooms.
3. Put all mushrooms in a bag and drizzle with olive oil.
4. Shake lightly to coat them.
5. Place them all round side up on a baking sheet and roast for 10 minutes.
6. 3) While theyre roasting, combine chopped artichokes, garlic, nutmeg, thyme, cheeses, a bit of olive oil, and yogurt/mayo/sour cream/cream cheese (optional) in a bowl.
7. 4) Remove mushrooms from the oven and sprinkle with salt and pepper before turning over hollow side up.
8. Place a spoonful of the artichoke mixture into each cap.
9. Place back in the oven and roast for another 5 minutes until cheese starts to melt.

button, olive oil, hearts, garlic, ground nutmeg, thyme, parmesan, greek yogurt

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