SPINACH ARTICHOKE DIP STUFFED SHROOMS

 SPINACH ARTICHOKE DIP STUFFED SHROOMS

INGREDIENTS: DOZEN LARGE WHITE MUSHROOMS (OR PORTOBELLAS), 1 SMALL DICED ONION, 4 CLOVES CHOPPED GARLIC, 2 TBS OLIVE OIL, 1 POUND FRESH BABY SPINACH, 1 CAN UNMARINATED ARTICHOKE HEARTS, 4 OUNCES SOFT CREAM CHEESE, 1/4 CUP SOUR CREAM, 1 TBS BLACK PEPPER

GARNISH: SHREDDED MEXICAN CHEESE  AND PAPRIKA

I SAUTÉED THE ONIONS AND GARLIC IN THE OIL FOR 2 MINUTES, ADDED THE SPINACH UNTIL IT WILTED. I PUT EVERYTHING IN A FOOD PROCESSOR UNTIL MIXED THOROUGHLY AND CHOPPED SMALL.  SCOOP OUT THE INSIDES OF THE MUSHROOMS, STUFF THEM, GARNISH WITH CHEESE AND PAPRIKA, PUT ON A FOIL LINED BAKING SHEET THAT HAS BEEN SPRAYED WITH COOKING SPRAY AND COOK FOR 20 MINUTES ON 350. YOU CAN ALWAYS BROIL THEM FOR A COUPLE MINUTES AT THE END TO MAKE THEM PRETTIER!