A bite-sized delight – these spinach and artichoke dip stuffed mushrooms will be the hit of your next gathering! Ingredients: 20 large button mushrooms, stems removed 1 tbsp olive oil 1/2 cup frozen spinach, thawed and drained 1/2 cup canned artichoke hearts, drained and chopped 1/4 cup cream cheese, softened 1/4 cup sour cream 1/4 cup grated Parmesan cheese 1/2 tsp garlic powder Salt and black pepper, to taste 1/4 cup shredded mozzarella cheese (for topping) Directions: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Heat olive oil in a skillet over medium heat. Add the spinach and artichokes, sautéing for 3-4 minutes until softened. Remove from heat and set aside to cool. In a mixing bowl, combine cream cheese, sour cream, Parmesan cheese, garlic powder, salt, and black pepper. Stir in the spinach and artichokes until well blended. Spoon the spinach and artichoke mixture into the mushroom caps, pressing gently to fill each one. Place the stuffed mushrooms on the prepared baking sheet and top with shredded mozzarella cheese. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. Serve warm and enjoy the creamy, savory bite of these delicious stuffed mushrooms!