Spinach Artichoke Dip Stuffed Mushrooms

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**Crimini/Baby Bella Mushrooms, rinsed and dried with paper towels (This recipe makes more than enough to fill 25-30 mushrooms)

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Mushroom Filling Ingredients:

*1 (9) ounce frozen chopped Spinach, thawed and extra water squeezed from spinach (I like to drain and squeeze spinach in paper towels), chop again

*1 (14) ounce can Quartered Artichoke Hearts, drained and chopped

*2 tablespoons Sour Cream

*6 Tablespoons Greek Yogurt

*1/3 cup Shredded Parmesan Cheese, more for topping

*1/2 teaspoon Red Pepper Flakes

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Freshly Ground Pepper

Sea Salt to taste

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Combine the above mushroom filling ingredients except for the mushrooms and mix together.

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Remove the stems of the mushrooms and use them later as desired or discard. Stuff each mushroom with mushroom filling.

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Bake in an 350*F. oven for 15-20 minutes. Top with extra cheese as desired.

Recipe adapted from Snixy Kitchen

Enjoy!

Lindy