Spinach Artichoke Stuffed Mushrooms - white button mushrooms

Method

• Preheat oven to 400 degrees F.
• Clean the mushrooms, by wiping them with a paper towel.
• Remove the stems from the mushrooms and dice them into small pieces and set aside.
• In a skillet, over medium heat, melt the unsalted butter and add minced garlic, diced mushroom stems and baby spinach.
• Saute for about 5 minutes to cook lightly brown the garlic and mushroom stems and to wilt the spinach.
• Remove the pan from the heat.
• Add in the diced marinated artichokes, reduced fat cream cheese, low-fat mozzarella, and panko bread crumbs.
• Season with salt and pepper to taste.
• Place the olive oil in a small bowl, use a pastry brush to dip into the olive oil and coat the mushroom caps lightly with the olive oil.
• Then place the mushrooms on a cookie sheet.
• I like to season with a little salt and pepper as well.
• Use a teaspoon to fill each mushroom cap, press filling inside the cavity of the mushroom.
• Usually about 2 teaspoons of the filling will fill the mushroom.
• When all mushrooms are filled, place the cookie sheet in the oven for about 15 minutes until golden brown.