Preheat oven to 350 degrees.

Combine half the artichoke hearts, half the diced green chiles, cottage cheese, 2 tablespoons Parmesan cheese, and cumin in a food processor.

Blend until smooth.

Slice remaining artichoke hearts into thin strips.

Mix sliced artichoke hearts and remaining green chiles into the cheese mixture.

Spray a baking dish with cooking spray.

Add diced tomatoes to the dish and drizzle olive oil over them.

Stuff each mushroom with the cheese mixture and place them in the baking dish, in between the tomatoes.

Sprinkle entire dish with garlic salt and remaining Parmesan cheese.

Bake for 20-25 minutes, or until mushrooms are hot and bubbling.