Spinach and artichoke stuffed mushrooms recipe

Ingredients

• Oil mister or cooking spray
• 2 pounds (about 60) whole button mushrooms
• 1 tablespoon olive oil
• 10 ounces frozen artichoke hearts, thawed and chopped
• 5 ounces fresh spinach
• 1 garlic clove, minced
• ½ cup mayonnaise
• ½ cup plain whole-milk Greek yogurt
• 1 cup grated Parmesan cheese

1. Preheat the oven to 375°F. Lightly spray a baking sheet with oil.
2. Clean the mushrooms with a damp paper towel and carefully break off the stems. Chop the stems very finely; set aside. Arrange the mushroom caps on the prepared baking sheet with the cavity facing up.
3. In a 12-inch skillet set over medium heat, heat the olive oil. Add the chopped mushroom stems, the artichoke hearts, spinach, and garlic. Cook, stirring, until the spinach has wilted, 3 to 5 minutes. Remove the pan from the heat and stir in the mayonnaise, yogurt, and cheese. Spoon the mixture into the mushroom caps.
4. Bake until the mushrooms are hot and liquid is beginning to form under them, 15 minutes. Remove the pan from the oven and let cool for about 5 minutes before serving.