Spinach and Artichoke Stuffed Mushrooms

By kdaigneau

Ingredients

• 8 mushroom caps
• EVOO to brush
• 10 oz frozen spinach, thawed
• 1 can artichoke hearts, diced
• 1 1/2 cup ricotta cheese
• 1 egg yolk
• Garlic
• Salt, pepper, garlic salt, cayenne pepper to taste

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Brush mushrooms to clean, coat with EVOO, cook 5-6 minutes flipping once til tender but firm.
2. Wring out spinach, combine with artichokes, cheese, egg yolk, garlic, salt, pepper and cayenne pepper
3. Fill mushrooms with mix, sprinkle with parmesan cheese, cook in preheated oven til melted.