Ingredients
1 x 227g (8 oz) Summer Fresh Artichoke & Asiago Dip
1 x 227g (8 oz) Summer Fresh Spinach Dip
16 Whole fresh mushrooms
½ Cup Parmesan cheese, freshly grated
Black pepper to taste
1 Tsp Cumin
2 Tsp Turmeric
Directions
1. In a medium bowl, mix ½ Cup Summer Fresh Artichoke & Asiago Dip, ½ Cup Summer Fresh Spinach Dip, parmesan cheese, black pepper, cumin and turmeric until thick.
2. Carefully break off mushroom stems, and with a spoon, hollow out each mushroom. Arrange mushroom caps on a parchment paper lined baking tray. Fill each mushroom cap with a generous amount of stuffing.
3. Bake mushrooms in a 375°F (190°C) oven for 12-15 minutes, or until the mushrooms are piping hot and liquid starts to form
under the caps.
4. Remove and let cool slightly. Serve warm on a serving platter.
ENJOY! Makes 16 mushroom caps.