Total Time: 45 Minutes

Prep Time:  25 Minutes

Bake:  20 Minutes

Ingredients

Yield:  12 Servings

• • 1 pkg (3oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 can (14oz) water-packed artichoke hearts, rinsed, drained, and chopped
  • 1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded Parmesan cheese, divided
  • 3/4 tsp garlic salt
  • 30-35 large fresh mushrooms

Directions:

1. 1. Preheat oven to 400 degrees. In a small bowl, beat the cream cheese, mayonnaise, and sour cream.
   2. Stir in the artichokes, spinach, mozzarella cheese, 3 Tbsp Parmesan cheese, and garlic salt.
   3. Remove stems from mushrooms. Fill each mushroom cap with about 1 Tbsp of filling. Sprinkle with remaining Parmesan cheese.
   4. Place on foil-lined baking sheets. Bake 16-20 minutes or until mushrooms are tender.