Spinach Artichoke Stuffed Mushrooms

Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons olive oil, divided

½ teaspoon salt

1 medium onion

2 cups frozen spinach

1 can canned artichoke hearts, chopped

½ cup Good Culture Organic sour cream

1 cup Good Culture Organic 4% cottage cheese

1 teaspoon salt

1 teaspoon garlic powder

¼ cup parmesan cheese

½ cup mozzarella cheese

Directions:

Preheat the oven to 400F.

Clean the mushrooms, remove the stem and use a spoon to spoon out the gills and make room for the stuffing.

Place mushrooms in a large casserole dish, with the opening you just made in the mushrooms facing up for stuffing.

Combine the balsamic vinegar, olive oil and salt in a small bowl. Spoon this mixture into the mushroom caps.

Bake mushrooms at 400F for 10 minutes.

Preheat a large skillet over medium heat. Saute onions in 1 tablespoon olive oil for 3-4 minutes. Add frozen spinach, chopped artichokes, salt, and garlic powder to onions and stir well. Cook until frozen spinach is defrosted and heated through (5-7 minutes).

Add sour cream, cottage cheese and parmesan cheese to the spinach artichoke mixture. Stir well. Cook 2-3 minutes until the parmesan cheese is melted.

Spoon spinach artichoke mixture into mushrooms and top with mozzarella cheese.

Bake at 400F for 30 minutes.

**Note: you will likely have leftover spinach artichoke mixture, this is great eaten just like dip! Use fresh veggies or your favorite crackers or chips!