Tender oven-baked mushrooms stuffed with cheesy spinach and artichoke dip and topped with a parmesan crumb mixture! An easy and elegant appetizer with amazing flavor!

1 pound whole white mushrooms (about 2 inches wide)

1 cup wilted spinach (5 ounces fresh - see note)

? cup plain fat free greek yogurt OR light mayo (I like to use a combination of both)

2 ounces cream cheese, softened

? cup shredded parmesan cheese

1 heaping teaspoon minced garlic

¼ teaspoon Italian seasoning

1 cup chopped artichoke hearts

salt and pepper to taste (I use about ½ teaspoon salt and ¼ teaspoon black pepper)

¼ cup breadcrumbs

3 tablespoons shredded parmesan cheese

½ teaspoon Italian seasoning

Preheat oven to 400 degrees and lightly grease a baking dish. Remove stems from the mushrooms.
Mix together spinach, greek yogurt (or mayo), cream cheese, parmesan cheese, garlic, and Italian seasoning. Stir in the artichoke hearts and salt and pepper to taste.
Use a spoon to scoop a small amount of the spinach artichoke mixture and gently press into the mushrooms to fill them. Place in prepared baking dish.
Stir together bread crumbs, remaining parmesan cheese, and Italian seasoning. Sprinkle on top of the stuffed mushrooms.
Cover dish with foil and bake for 15-20 minutes - uncover for the last 5 minutes or so. The mushrooms should be tender and the topping lightly browned. Serve warm.