Clean mushrooms and remove stems. Finely chop stems.
Cook stems 3 to 5 minutes in a dry pan.
Melt butter in pan over medium heat. Whisk in flour and cook 2 minutes.
Slowly whisk in almond milk.
Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
Stir in parmesan cheese.
Stir spinach mixture into milk mixture.
Spoon 1/2 tablespoon mixture into mushroom caps.
Bake for 20 minutes or until heated through.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.