Spinach And Artichoke Stuffed Mushrooms - cooking recipe

Ingredients

1 cup spinach and artichoke dip
12 large white button mushrooms
1/4 cup breadcrumbs
2 tablespoons butter
1 tablespoon olive oil

Preparation

Pre-heat broiler on low.
Clean mushrooms and scoop out gills, hollowing out to form cups.
In a saute pan, heat 1 tbs. butter and oil over med. heat.
Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
Remove to a paper towel to drain of any liquid and cool.
Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
Sprinkle stuffed mushroom caps generously with breadcrumbs.
Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.