Spinach Artichoke Stuffed Mushrooms

 Creamy, gooey, tangy, salty, delicious bite-sized stuffed mushrooms. The only thing that could be better than spinach artichoke stuffed mushrooms, is MORE spinach artichoke stuffed mushrooms.

 I really really wanted stuffed mushrooms for dinner. But I really really wanted spinach artichoke dip. As always, my solution to picking between two foods is to not pick between two foods. It's easier just to combine them. And way, way tastier. 

 Not to mention, they're healthy. High vegetable content and zero butter content. The only grease is lightly sprayed on the baking sheet to prevent sticking.
 There's lots of cheese. Look at how it browns so gorgeously. 

 Spinach Artichoke Stuffed Mushrooms

What you will need:

4 Cups Baby Bella Mushrooms
1 Cup Spinach (Chopped)
3 Artichoke Hearts (Canned or fresh)
4 oz. Cream Cheese
1 Cup Shredded Mozzarella Cheese (Plus additional to sprinkle on top)
1/2 Cup Feta Cheese
Juice of 1/2 a small Lime
3 teaspoons Minced Onion (Dried flakes or fresh)
1 teaspoon Garlic Salt
Parmesan to sprinkle on top

What you will do:

Preheat oven to 400 degrees
Using a knife and/or spoon, dish out the middle of the mushrooms.
Line a cookie sheet with tinfoil. Grease.
Place mushroom caps on sheet (See picture below) Chop spinach and artichoke hearts and place in medium mixing bowl
Microwave cream cheese 30-60 seconds until warm and smooth. Fold in spinach and artichokes
Add salt, onion, cheeses, and lime juice
Dish about 1 tablespoon of filling into each mushroom cap. Top with Parmesan and Mozzarella
Bake at 400 degrees 10-25 minutes or until cheese browns.
Optional: Serve with lime, squeeze juice on as you eat

 

Enjoy!