So while brainstorming vegetarian ideas for my personal chef menu I was drawn to Spinach & Artichoke. The dip version is very popular and versatile why not stuff it into a mushroom. Mushrooms, like egg roll wrappers, are the perfect vessel to stuff/fill with just about anything.
When popping these into the oven to bake I add some shaved provolone and manchego cheese. Try serving on a bed of crushed tomatoes. #PlayWithYourFood. Let me know in the comments what other creative ways you have used Spinach & Artichoke filling.
Enjoy my Spinach & Artichoke Stuffed Mushrooms