Spinach and Artichoke Stuffed Mushrooms

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.

3. 3

   In a skillet over medium heat, sauté the chopped mushroom stems and onions until they are soft, about 5 minutes.

4. 4

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. 5

   Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

6. 6

   Add the chopped artichoke hearts, low-fat cream cheese, grated Parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and the mixture is well combined.

7. 7

   Spoon the spinach and artichoke mixture into the mushroom caps, filling each one generously.

8. 8

   Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

9. 9