Spinach and Artichoke Stuffed Mushrooms Ingredients 8 large stuffing mushrooms (or mushroom variety of your choice) 4 ounces (1/2 brick) cream cheese, at room temperature 2/3 cup mayonnaise One 12-ounce jar of artichoke hearts, liquid drained, chopped and squeezed dry 1 cup frozen spinach, thawed and squeezed dry 3 cloves garlic, minced 1 teaspoon