12 very large (about 3”) baby bella or white mushrooms, stems removed
1 (6.5 oz.) jar gluten-free marinated artichoke hearts, drained and coarsely chopped
½ cup shredded smoked mozzarella cheese
¼ cup grated Parmesan cheese, plus additional for topping
1 Tbsp. snipped fresh basil
4 oz. reduced fat cream cheese (Neufchatel)
2 cloves garlic, minced
Freshly ground pepper, to taste
2 Tbsp. chopped roasted red peppers
½ cup finely crushed Blue Diamond® Artisan Multiseed Nut-Thins®
Directions:
Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on baking sheet.
Stir together artichoke hearts, cheeses, basil, garlic and pepper in a medium bowl until well mixed. Lightly stir in roasted peppers and spoon mixtures into mushroom caps.
Top with Nut-Thins® and sprinkle with additional Parmesan, if desired.