|
Place all ingredients in a food processor and pulse until well mixed. Feel free to make this ahead of time it will keep for about a week in the fridge.
Clean mushrooms, remove caps, and scrape out gills with a spoon. Place them on an aluminium lined cookie sheet that has been drizzled with olive oil.
Spoon in the artichoke dip.
Top with freshly grated monterey jack cheese.
Cook them in the broiler on high for about 10 minutes, or until the cheese is golden brown on top.
|
