Spinach and Artichoke Stuffed Mushrooms

Ingredients

• 1 cup spinach and artichoke dip
• 12 large white button mushrooms
• 1/4 cup breadcrumbs
• 2 tablespoons butter
• 1 tablespoon olive oil

Directions

1. 1

   Pre-heat broiler on low.

2. 2

   Clean mushrooms and scoop out gills, hollowing out to form cups.

3. 3

   In a saute pan, heat 1 tbs. butter and oil over med. heat.

4. 4

   Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.

5. 5

   Remove to a paper towel to drain of any liquid and cool.

6. 6

   Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).

7. 7

   In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.

8. 8

   Sprinkle stuffed mushroom caps generously with breadcrumbs.

9. 9

   Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.