6 large mushrooms, cleaned, dried, and stems set aside
2 cups spinach leaves, torn into small pieces
2 Tbsp pesto
3 artichoke hearts quartered and chopped
2 Tbsp sun dried tomatoes chopped
Preheat oven to 400 degrees. Remove the stems of the mushrooms and set aside. Rinse the tops and dry, then bake on a baking sheet for 5 minutes. Chop stems of mushrooms and set aside. In a bowl add spinach, tomatoes, artichoke hearts, mushroom stems, add pesto and toss until the vegetables are lightly coated. Remove mushrooms from oven and add filling. Bake for an additional 10-12 minutes (until the mushrooms are tender). Remove from oven and add a sprinkle of Parmesan and a little fresh basil, bake for 2 more minutes. Remove from oven and serve, enjoy!