18 large fresh mushrooms, cleaned
2 tbsp butter
4 cloves garlic, minced
1/4 cup finely chopped green onions
1 (10-oz) package spinach
2 tbsp chopped fresh parsley
1(6-oz) jar marinated artichoke hearts, drained and chopped
6 oz (about 1 1/2 cups) freshly grated Parmesan cheese
1/4 tsp kosher salt
Black pepper to taste
Preheat oven to 350 degrees. Line baking sheet with foil and spray with cooking spray.
Gently twist stems from mushroom caps. Set aside and finely chop the stems.
Melt butter over medium heat. Sauté mushroom stems, garlic, and green onions until tender. Add spinach and cook until spinach is wilted and tender. Remove from heat and add remaining ingredients.
Stuff the mushroom caps with the mixture and place on the baking sheet. Cook until mushrooms are cooked through and the cheese is bubbly, 8 to 10 minutes.