About 20 brown cremini mushrooms, brushed clean and stems removed
1cupfrozen spinach, thawed and drained
1cupfrozen artichoke hearts, thawed and chopped
⅓cupvegan cream cheese, or regular, if desired
⅛cupvegan sour cream, or regular, if desired
⅛cupolive oil mayonnaise
⅔cupfreshly grated parmesan cheese, grated
¼teaspoonred pepper flakes
¼teaspoongarlic salt
¼teaspoonpepper
INSTRUCTIONS
Preheat the oven to 350ºF.
Bring the spinach, artichoke hearts, and about ½ cup of water to boil in a small saucepan, then reduce the heat and let simmer for 5 minutes.
Remove the spinach and artichoke hearts from the pan and drain thoroughly, using a paper towel if needed.
Over low heat, add spinach and artichokes back to the pan. Stir in the cream cheese, sour cream, mayonnaise, red pepper flakes, garlic salt, and pepper until completely combined. Fold in half of the parmesan cheese.
Scoop a large spoonful of the dip into each mushroom cap and arrange face up on a parchment-lined baking sheet.
Sprinkle the remaining parmesan cheese on top of each mushroom and bake for 15-20 minutes.
Turn the oven to broil and heat for 2 more minutes, or until the cheese begins to brown.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.