Spinach and Artichoke Stuffed Mushrooms

Ingredients

• 2 cups baby spinach
• 16 to 18 cremini mushrooms, stems removed
• 2 artichoke hearts (from a can or frozen)
• 4 ounces cream cheese, softened
• 1/4 cup shredded low-moisture mozzarella
• 2 tablespoons Parmesan
• 1/4 teaspoon crushed red pepper
• Pinch of salt

Instructions

1. 1
   In a small skillet, add the baby spinach, along with a few splashes of water (just to get it going). Cook the spinach until wilted, about 2 minutes. Transfer the spinach to the center of a few paper towels and squeeze the heck out of it so all the water drains out.
2. 2
   To a food processor, add the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, crushed red pepper and pinch of salt. Pulse until smooth and totally combined. You may need to scrape down the sides of the food processor and pulse once more to get it all combined.
3. 3
   Preheat the oven to 350 degrees F. Place the mushrooms, cap side up, on a parchment-lined baking sheet. Fill each mushroom with a teaspoon of the spinach and artichoke mixture. Sprinkle with the bread crumbs and transfer to the oven to bake for 15 to 20 minutes, until the tops are lightly golden brown. Transfer the mushrooms (be careful, they’ll be hot) to a serving dish.