Spinach and Artichoke Stuffed Mushrooms

2 tablespoons unsalted butter

2 garlic cloves, minced

½ cup panko bread crumbs

2 tablespoons olive oil

1 shallot, diced

2 garlic cloves, minced

¼ teaspoon salt

¼ teaspoon pepper

1 (6-ounce) bag of fresh spinach

1 (12-ounce) jar of marinated artichokes, drained and chopped

½ cup mascarpone cheese

6 ounces white cheddar cheese, freshly grated

2 tablespoons freshly grated parmesan cheese

1 container of mushrooms, stems removed

Preheat oven to 400 degrees. Prepare bread crumbs first by heating a small saucepan over medium-low heat and adding 2 tablespoons of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

In a skillet, add shallot and garlic with salt and pepper, cooking for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in mascarpone cheese. Once melted, add 4 ounces of the cheddar cheese and all of the parmesan. Stir well until combined and melted, then turn off heat. Place the mushrooms stem side up on a baking sheet. Stuff each with an equal amount of the spinach mixture, then top each with the remaining grated cheddar. Top that with the garlic butter bread crumbs.

Bake for 20-25 minutes, until cheese is bubbly and golden.

Serve immediately.