Stuffed Spinach Artichoke Mushrooms (Gluten Free)

I call this my spinach artichoke dip stuffed mushrooms.  I am not a mushroom fan, but my wife is and I like to make her things I will not eat.  She loves when I make these beauties.  These are great to have when you have a big party, family or just for the Super Bowl.

Have fun and Enjoy.

Ingredients

8 Mushrooms (Preferably Mini Portabello)
1 8oz. Cream Cheese Package
3 Cloves Garlic (Minced)
8 Fresh Basil Leaves (Minced)
1/2 Cup Grated White Cheddar Cheese
Salt and Pepper
1 Cup Fresh Spinach
1 Jar Artichoke Hearts (Quartered and you Mince them up yourselves)
1 Whole Shallot (Minced)
2 TBL Balsamic Vinegar
2 TBL Olive Oil

Making The Stuffing

• Turn your oven on to 375 degrees
• First remove the caps from the mushrooms and set aside
• Place the cream cheese and cheddar cheese in a mixing bowl and mix well until fluffy

• Start dicing up your basil, garlic, shallots and artichoke hearts

• Add all of these ingredients to your cheese mixture and blend them together well
• Dice up the stems you removed from the caps and add them to your mixture as well

• While this is mixing add your mushrooms to a baking pan and add Olive Oil and balsamic vinegar to the mushrooms and allow the mushrooms to soak in the flavors
• Add salt and pepper to your mixture 
• Take the mixing bowl off the mixer and set next to your mushrooms

• Start adding a tablespoon of mixture to each cap
• It's OK if it's overflowing, that means they will be extra good

• Once all stuffed add them to the oven and bake for 25-30 minutes
• Once baked sure immediately and have a blast eating them

These go great with your parties you may be having for New Years, Christmas, Fourth of July or the Super Bowl.  Have fun making these wonderful bunches of goodness.

Enjoy.