This recipe is from Taste of Home. It's like spinach artichoke dip, but in a mushroom cap.
1 pkg. (3 oz.) cream cheese, softened
1/4 C. mayonnaise
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and finely chopped
1/4 C. grated Parmesan cheese
2 Tbsp. finely chopped green onions
20-25 large fresh mushrooms, stems removed
1/4 C. seasoned bread crumbs
2 tsp. olive oil
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese, and onion. Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms. Bake at 350 degrees for 25-30 minutes.
Note: The bread crumb topping is optional.
Variation: Next time I want to try adding chopped spinach.
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