Add the diced artichoke hearts, spinach, and the juice of 1 lemon to the pan. Saute for a few minutes, stirring often. The spinach should cook down quite a bit.
Cut 4 oz. of cream cheese into chunks. Place the cream cheese in the pan along with ½ cup of shredded Parmesan cheese. Allow the cheeses to melt and stir to combine them with the other ingredients.
Transfer the spinach artichoke filling to a bowl. Add 20 or so dashes of your favorite TABASCO® Sauce flavor to the filling and stir to combine (adjust to taste). Alternatively, you can split the filling into 3 different bowls and add desired amount of each flavor into each bowl.
Spoon a generous amount of the filling into each mushroom cap and place the mushrooms onto a couple of baking sheets.
Bake the stuffed mushrooms for 20-22 minutes. The mushrooms should soften slightly and the filling should become golden as it bakes. Remove the pans from the oven when finished.
Place the stuffed mushrooms on a serving tray and zest 1 lemon over the top using a microplane or zester. Serve warm.
Feel free to use as much or as little TABASCO® Sauce as you like. Use any variety you like or try all three varieties.