114-ounce can small artichoke hearts, drained and coarsely chopped
110-ounce package frozen chopped spinach, thawed, drained and squeezed dry
28-ounce blocks ⅓-less-fat cream cheese, softened
1 ½cupsshredded mozzarella cheese
⅓cupgrated Pecorino cheesedivided
Salt and pepper
Instructions
To roast the mushrooms:
Preheat the oven to 400 degrees. Clean and destem the mushrooms. Place them cap side down on a baking pan and lightly spray with olive oil. Roast for 10-15 minutes. Let cool slightly and wipe away any released juices.
To prepare the dip:
While mushrooms are roasting, combine sour cream, garlic, artichoke hearts, spinach, cream cheese, mozzarella cheese and 2 tablespoons Pecorino in a bowl. Stir until thoroughly incorporated. Season to taste with salt and pepper.
To stuff the mushrooms:
Generously stuff the mushrooms with dip and then sprinkle with remaining Pecorino cheese. Bake for 20-25 minutes or until cheese starts to brown. Serve warm.
Notes
Extra spinach artichoke dip can be placed in a small baking dish and baked alongside the stuffed mushrooms. Serve with toasted crostini or pita chips.