Spinach and Artichoke Stuffed Mushrooms

I'm always looking for easy appetizer recipes.  I had leftover spinach and artichoke dip in the fridge.  I purchased some beautiful baby portabella mushrooms yesterday at Aldi's.  With some low sugar marinara sauce and shredded Parmesan all these ingredients came together for a super convenient and delicious appetizer.  Remember this one for when you're having family or friends over for an Italian meal.  You can make as many of these as you have mushrooms and dip!

Preheat oven to 375 degrees F.

Using a small kitchen brush, remove any loose debris from the mushrooms and carefully remove the stems.  Put those aside because you're going to use them, not just in this dish!  Using a small spoon, remove the gills from inside the mushroom caps.

Spray a baking dish with non stick spray. 

Using that same small spoon, fill the caps with spinach artichoke dip that you can purchase from your deli or in the refrigerated section of your supermarket. 

Place in the oven for 15 minutes.  Remove from oven and sprinkle with shredded (not grated) Parmesan cheese.  Return to the oven until the Parmesan melts.  It should only take a few minutes.

Warm the marinara sauce on low heat in a small saucepan.  Spoon several spoonfuls onto your serving plates and place several of the mushrooms on top of the sauce.  Serve immediately.