Artichoke & spinach stuffed mushroom caps

You will need:

Sauté mushrooms in a little olive oil, on low heat, until tender. Wait for them to cool, then chop off stems.

On medium heat, whisk together milk, butter, cheese and artichoke and spinach dip mix. Then add one tablespoon of flour and cornstarch at a time until you reach a thick consistency.(I used about 4 tablespoons of each) You must continuously stir to avoid burning.

Scoop mixture into the caps of mushrooms and place in a greased pan. Top with additional cheese and bake for 20 minutes at 300°.