Ingredients:

• 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:

1. Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on baking sheet.
2. 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.
3. Top with Nut-Thins^® and sprinkle with additional Parmesan, if desired.
4. Bake for 15 minutes or until mushrooms are soft.