Ingredients:

• 1 packet Bear Hug Foods Spinach Artichoke Dip Mix
• 16 oz (1 lb) button or cremini mushrooms, stems removed
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped spinach (fresh or thawed frozen, drained well)
• 1/4 cup chopped artichoke hearts (canned or jarred, drained)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean mushrooms with a damp cloth, then remove the stems. Place mushroom caps on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Set aside.
2. Make the Filling: In a mixing bowl, combine the Bear Hug Foods Spinach Artichoke Dip Mix, cream cheese, sour cream, mozzarella, Parmesan, spinach, and artichoke hearts. Mix until well-blended.
3. Stuff the Mushrooms: Spoon a generous amount of the filling into each mushroom cap, pressing gently to fill.
4. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
5. Serve: Allow to cool slightly, then serve warm as an appetizer or side dish. Garnish with fresh chopped parsley if desired.

These stuffed mushrooms make a rich and creamy treat with flavors that everyone will love!

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