Ingredients
3 ounces cream cheese, softened1/2 cup mayonnaise1/2 cup sour cream3/4 teaspoon garlic salt1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/3 cup shredded part-skim mozzarella cheese3 tablespoons shredded Parmesan cheese30 to 35 large fresh mushrooms, stems removedAdditional shredded Parmesan cheese
Preparation
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. Top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
