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Artichoke Mushroom Caps
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1 package (3 ounces) cream cheese, softened
1/4 cup mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped green onion
20 to 25 large fresh mushrooms, stems removed
1/4 cup seasoned bread crumbs
2 teaspoons 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |