INGREDIENTS
1 cup
Artichoke hearts
8 oz
Baby spinach, fresh
2
Garlic cloves
3
Green onions
1
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Butter
4 oz
Cream cheese
1 cup
Mozzarella cheese
1/2 cup
Parmesan cheese
–12 small (about 2 ½ inches in diameter) portabella mushrooms