Prep time 30 minutes
18 small mushrooms (button mushroom) remove the stem, wash and dry with paper towel or air dry.
1 cup frozen spinach thawed and drained
14 oz canned artichoke washed, drained and chopped
1 cup shredded mozzarella divided into 2 parts
4 oz cream cheese softened
2 tbsp Walden farm mayo
8 sun dried tomatoes chopped
1 tsp garlic powder
1/4 tsp black pepper powder
1/2 tsp salt
Preheat the oven at 400°F.
In a bowl add spinach, artichoke, mozzarella cheese, cream cheese, mayo, sun dried tomatoes, gar