Categories: Appetizers

Ingredients

• 3 oz. cream cheese, softened
• 1/2 cup mayo
• 1/2 cup sour cream
• 3/4 tsp garlic salt
• 14 oz. can water-packed artichoke hearts, rinsed, drained and chopped
• 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 1/3 cup shredded mozzarella
• 3 tbsp shredded Parmesan
• 30-35 large fresh mushrooms, stems removed
• Additional shredded Parmesan

Directions

1. Preheat oven to 400. Mix first four ingredients. Stir in artichoke hearts, spinach, mozzarella and 3 tbsp Parmesan.

2. Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tbsp filling into each. Top with additional Parmesan. Bake until mushrooms are tender, 16-20 minutes.

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