Spinach-Artichoke Stuffed Mushrooms

By mamapig

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 4 med portobello mushrooms, stems and gills removed
• 1 (10) oz. pkg frozen chopped spinach, drained and squeezed dry
• 1 (14) oz. can artichoke hearts, drained and chopped
• 4 oz. cream cheese, room temp
• 2 Tbsp. sour cream
• 2 Tbsp. mayonnaise
• 1/2 cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• red pepper flakes
• kosher salt
• Freshly ground black pepper

Preparation

Step 1

Preheat oven to 375° F

Brush face-down mushroom caps with olive oil. Cook on baking sheet for about 10 minutes until beginning to soften

Meanwhile, combine spinach, artichoke, cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, garlic, and red pepper flakes in a large bowl. Season with salt and pepper to taste

Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture

Sprinkle tops with remaining cheeses

Return pan to oven and bake for another 10-15 minutes, until the mushrooms are easily pierced with fork and the cheese is melted. Once melted, broil the mushroom caps for a few minutes until the cheese starts to brown.