Recipe by Kaylee Hance
6 oz cream cheese
One 14oz can artichoke hearts, chopped
1/2 Tbsp chopped parsley
1/2 Tbsp chopped rosemary
1 cup chopped spinach
1/2 cup parmesan cheese
3-6 cloves chopped garlic or 1 Tbsp garlic powder
Salt and pepper to taste
2 Tbsp crushed gluten-free corn flakes
Coat baking pan with oil.
Mix together cream cheese, artichokes, parsley, rosemary, spinach, garlic, parmesan cheese, salt and pepper.
Fill mushrooms with mixture and then add crushed corn flakes on top.
Bake at 350 for about 10-12 minutes or until mushrooms are tender.