Spinach Artichoke Stuffed Mushrooms

Spinach Artichoke Stuffed Mushrooms

1. 2 large portabella mushrooms, cleaned well
2. Olive oil
3. 3-4 cups baby spinach
4. 1/2 onion, diced
5. 1 clove garlic, minced
6. 4 ounces cream cheese, room temperature
7. 1 cup canned artichokes, drained & chopped
8. 1/2 cup Parmesan cheese
9. Tiny pinch of nutmeg
10. Salt & pepper to taste

1. To prepare the mushrooms, wipe with a damp cloth to remove any dirt.
2. Remove the stem and black gills from much room using a spoon.
3. Set aside on a parchment lines baking sheet.
4. Preheat oven to 350 degrees.
5. In a large skillet, sauté the onion and garlic in oil till translucent.
6. Stir in the artichoke hearts & baby spinach just till spinach begins to wilt.
7. Stir in the cream cheese and Parmesan cheese till a creamy sauce forms.
8. Add 1-2 tablespoons milk to thin if needed. 
9. Add salt & pepper to taste.
10. Spoon the warm mixture into much room caps.
11. Sprinkle with a little more Parmesan and bake for 20 minutes or until bubbly.
12. Serve warm with a green salad and crunchy French bread! 

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