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, garlic powder, black pepper powder and salt. Mix all the ingredients well.
Take a baking tray and place the mushrooms with the cupped side up. Fill the stuffing with keeping a little extra in all as the filling will shrink after baking.
Sprinkle the remaining mozzarella on the top. Place the tray in oven and bake for 20 to 25 mins till mushrooms get softened and cheese gets golden brown color.
Serve them hot as an appetizer or a side dish.