• Preheat oven to 350° F and line a baking sheet(s) with parchment paper.
• Peel and stem each mushroom then rub each cap with avocado oil and sprinkle with salt and pepper.
• Heat oil in a large sauté pan over medium heat and add the onion, cooking until soft, about 5 minutes. Add the spinach, nutmeg, salt and pepper. Sauté another minute until spinach is wilted. Drain off excess liquid.
• To make the cashew cream, add all the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.
• Add the cashew cream to the spinach mixture, mixing well to combine.
• Fill each mushroom cap with the mixture and place on prepared baking sheet.
• Bake for 25-30 minutes,

• Blanch spinach and squeeze out any excess liquid, then chop.

For a cold dip:

• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
• Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

For a warm dip:

• Preheat oven to 350°F.
• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
• Transfer to the oven and bake for 10-12 minutes until bubbling.
• Allow artichoke dip to cool slightly before serving.