Ingredients:
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2 cups Baby Spinach, chopped
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6oz can Artichoke Hearts, drained and chopped
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4 Tbsp Cream Cheese, softened
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2 Tbsp Mayonnaise
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3 Tbsp Grated Parmesan Cheese
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1/2 tsp Sea Salt
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24 Baby Bella (Cremini) Mushrooms
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Barrel Aged Dark, Sweet Thick Balsamic, for finishing
Directions:
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Preheat the oven to 400°F.
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In a small skillet, heat the oil over medium heat. Add the Miscuglio and spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with oil and herbs. Remove from the heat.
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In a medium-size mixing bowl, whip together the cream cheese, mayonnaise, parmesan cheese, and salt. Add the spinach mixture and stir well.
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Clean the mushrooms. Gently remove the stems and gills with a spoon.
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Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
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Bake the stuffed mushrooms until tender and golden in color, about 25 minutes. Finish with a drizzle of balsamic vinegar.
