Spinach & Artichoke Stuffed Mushrooms
Cook time: 15 minutes
Prep time: Less than 20 minutes
18 large white mushrooms
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon GravyMaster®
2 cups fresh baby spinach
1 jar (6 ½ oz.) marinated artichoke hearts, drained & finely chopped
1 package (8 oz.) cream cheese, softened and cut into cubes
2 tablespoons toasted walnuts, finely chopped
Salt & pepper to tast
1/3 cup grated cheddar cheese
1. Remove and finely chop the mushroom stems. Wipe the outside of the mushroom caps clean with paper towel, set aside.
2. Preheat oven to 350°F. In a medium saucepan, over medium-high heat, cook the carlic in the oil for 1 minute. Add the GravyMaster and baby spinach to the pan, stirring until spinach is wilted, about 1 minute.
3. Remove from heat and add aartichoke hearts, cream cheese, and walnuts, stirring until well combined. Season to taste with salt and pepper. Spoon filling into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with cheese.
4. Bake 15 minutes, or until cheese starts to brown. Serve immediately.