Ingredients

24-30 Baby portobello Mushrooms, clean and stems removed

For the Filling:

8 ounces of softened cream cheese, at room temperature

1/4 cup of Greek Yogurt

2 Tablespoon Whole milk

14 ounces of artichoke hearts, diced

12 ounces spinach, frozen and squeeze of excess liquid, chopped

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 sprigs of green onions, chopped

1 Tablespoon of olive oil, for brushing mushrooms

1 pinch of nutmeg, ground

1/2 cup Pecorino Cheese, grated

1/2 cup of sharp cheddar cheese, grated

Preparation:

1. Preheat oven to 375 grades Fahrenheit
2. Brush all mushrooms from the outside with olive oil after cleaning. Place mushrooms on a prepared baking pan with foil, (for easier cleaning).
3. In a large bowl place cream cheese, yogurt, milk, chopped artichokes, chopped well drain spinach, chopped green onions, salt, pepper, nutmeg and grated cheese. Stir well until well combined.
4. Filled each mushroom with a spoonful of the spinach-artichoke mixture. Top each mushroom with grated cheddar cheese.
5. Bake until mushrooms are cooked through, and cheese is melted for about 20 minutes. Let them rest for 10 minutes. Enjoy!

                                                                                                             Plating Differently

                                                                                                             Party time…Enjoy 🙂