1/2 cup almond meal
1/4 cup artichoke hearts, caned
1/4 cup sun dried tomatoes in oil, drained and oil reserved
1/4 cup feta cheese
1 tsp garlic salt
1/4 cup basil
1/2 cup goat cheese
1/2 cup cream cheese
1/2 cup spinach
3 tab shredded Parmesan cheese
2 cloves roasted garlic
Brush the Mushrooms with the reserved sun dried tomato oil. Sprinkle with a little garlic salt and bake at 375 for fifteen minutes. Remove from oven and make the stuffing’s.
In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and garlic salt. Add just a small amount of the reserved oil as you blend the stuffing. Just add enough to bring the stuffing together.
Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, than put the almond meal layer on top. Bake at 375 for fifteen minutes.
Serve with a drizzle of balsamic glaze.