Spinach and Artichoke Stuffed Mushrooms

3 cups Baby Spinach
1 cup Creamy Spinach Artichoke Sauce
4 large Portabella Mushroom Caps
1 cup Marinated Artichoke Hearts

Cook time: 19 minutes

Preheat oven to 400° + line a sheet pan with foil; wipe 4 mushrooms with a damp paper towel, remove stems + using a spoon, scoop out the dark gills; place on sheet pan bottom-side up, season with salt/pep + drizzle with oil; bake 10 min

Meanwhile, chop spinach + artichokes into bite-size pieces

In a mixing bowl, combine spinach, artichokes + ½ cup spinach artichoke sauce; divide filling to mushrooms + bake 5-10 min more until hot + bubbly

Divide to plates