Stuffed Mushrooms

Preheat oven to 375 degree F.

Wash and dry all produce. Remove stems from mushrooms and chop. Chop onion. Drain can of artichoke hearts and chop the artichokes into small pieces. Chop spinach.

Heat olive oil in a large sauté pan over medium heat. Add onion and cook until the onion starts to turn translucent (3-5 mins). Add in the chopped mushroom stems. Stir frequently. Once the mushroom stems have softened, add in spinach and artichokes. Cook until the spinach as wilted. Stir in the cream cheese and cook until the cream cheese has melted and is fully combined. Remove from heat and set aside.

Chop walnuts until they are very fine. Alternatively, you can use a food processor. Combine with shredded parmesan cheese.

Place the mushroom tops on a large baking sheet. Generously fill each with the spinach artichoke mixture and then sprinkle the walnut parmesan mixture on top. Bake in the oven for 15-20 minutes or until the mushrooms have softened. Remove from oven, let cool slightly then serve. Enjoy!