2 cups Baby Spinach, chopped
6oz can Artichoke Hearts, drained and chopped
4 Tbsp Cream Cheese, softened
2 Tbsp Mayonnaise
3 Tbsp Grated Parmesan Cheese
24 Baby Bella (Cremini) Mushrooms
Barrel Aged Dark Sweet Thick Balsamic, for finishing
Preheat the oven to 400°F.
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.
In a medium size mixing bowl, whip together the cream cheese, mayonnaise, parmesan cheese, and habanero sea salt. Add the spinach mixture and stir well.
Clean the mushrooms. Gently remove the stems and gills with a spoon.
Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
Bake the stuffed mushrooms until tender and golden in color, about 25 minutes. Finish with a drizzle of balsamic vinegar.