Spinach and Artichoke Stuffed Mushroom

2 packs of 8 oz Baby Bella Mushrooms

10 oz chopped spinach

8.5 oz of artichoke hearts (canned or fresh)

1 medium shallot

3/4 cup breadcrumbs

3 cloves of garlic, minced

2 lemons, juiced (about 4 tbs)

4 oz goat cheese, crumbled

1/3 cup grated Parmesan cheese

olive oil

salt and pepper to taste

Preheat oven to 325 degrees.
Warm 1 tsp of olive oil in skillet on medium high heat.
Add shallots and garlic to pan, cook until translucent. Remove from heat and let cool.
In a marge mixing bowl, add cooled shallots and garlic with all other ingredients (except mushrooms and cheese). Stir until well combined.
Clean mushrooms with a damp paper towel. Remove stems from mushrooms to creat room for stuffing.
Use a teaspoon to fill mushrooms with stuffing.
Placed stuffed mushrooms on a lined baking sheet.
Make for 15 minutes.
Remove from oven, place on a serving dish, sprinkle with Parmesan cheese and serve.

Recipe courtesy of To-Jo Mushrooms. Contact our Lettuce Department to order today!

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