BAKED ARTICHOKE PARMESAN MUSHROOMS

• 6 cremini mushroom caps
• 4 7/8 Ounce artichoke hearts
• 1/4 Cup Parmesan cheese, grated
• 1/4 Cup mayonnaise
• 3/8 Teaspoon garlic salt
• your favorite hot sauce
• paprika
  
  Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.
  Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce and mix well.
  
  Mound the filling in the mushroom caps. Dust the tops with paprika.
  
  Arrange the mushrooms in an oven-safe baking dish.
  When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes
  Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.
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  For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above. Enjoy!Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce and mix well.