Cheesy Artichoke Stuffed Mushrooms

Ingredients: 8 ounces package of baby portabella mushrooms,drizzle of olive oil,Salt and pepper,1 jar quartered artichoke hearts,1 garlic clove, minced,pinch nutmeg,1/2 cup shredded parmesan, romano and asiago mix,Handful parsley, finely chopped
Instructions:

1. Pop off the mushroom stems and place in a zip lock bag.
2. Drizzle in some olive oil and shake to coat.
3. Place on a baking sheet round side up and put in the oven for 10 minutes.
4. While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.
5. Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.
6. When finished, use a mellon baller to stuff the mushrooms.
7. Sprinkle cheese on each and place in the oven for an additional 5 minutes.
8. Remove and enjoy warm!

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