Spinach and Artichoke Stuffed Mushrooms 

Recipe:
1/2 stick butter
6 cloves garlic (minced)
1/2 yellow onion (minced)
1 tbs flour
8 oz cream cheese
16 oz sour cream
8 oz mozzarella (shredded)
1/2 cup pecorino (grated)
15 oz chopped frozen spinach (defrosted with water squeezed out)
8 oz artichoke hearts (chopped)
Salt and pepper to taste
40 - 50 white button mushrooms stems removed and wiped with a damp paper towel to remove dirt)
Preheat oven to 425 degrees. Melt butter in a sauce pan over medium low heat. Once melted add garlic and onion and sweat until onions are translucent. Add flour and stir for one minute. Add sour cream and cream cheese to pot and stir until cream cheese is melted. Add remaining ingredients stir to combine and until mozzarella is melted then season with salt and pepper. Scoop mixture into a piping bag and fill mushroom caps. Bake in oven for 20 minutes and transfer to a platter to serve.