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3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese
Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts
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It's-a me, MARTY-o!
I'm drooling right now...this sounds sooooo good T___T
I haven't made these yet myself...but spouse and one of his sisters both love mushroooms, so one of these days I'm planning on making these
by SarBear; ; Report
I LOOOOOOOOOVE mushrooms cooked in any way. What can I say, I'm a "fungi" ;D lolll
by It's-a me, MARTY-o!; ; Report