INGREDIENTS
1 lb
whole white mushrooms (about 2 inches wide)
1 cup
wilted spinach (5 ounces fresh - see note)
1/3 cup
plain fat free greek yogurt OR light mayo (I like to use a combination of both)
2 oz
cream cheese, softened
1/3 cup
shredded parmesan cheese
1
heaping teaspoon minced garlic
1/4 tsp
Italian seasoning
1 cup
chopped artichoke hearts
salt and pepper to taste (I use about ½ teaspoon salt and ¼ teaspoon black pepper)
1/4 cup
breadcrumbs
3 tbsp
shredded parmesan cheese
1/2 tsp
Italian seasoning