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Title: Spinach-Artichoke Stuffed Mushrooms
Categories: Cheese, Mushrooms, Greens, Vegetables, Dairy
Yield: 30 servings
3 oz Cream cheese, softened
1/2 c Mayonnaise
1/2 c Sour cream
3/4 ts Garlic salt
14 oz Can water-packed artichoke
- hearts; rinsed, drained,
- chopped
10 oz Box chopped spinach; thawed,
- squeezed dry
1/3 c Shredded mozzarella cheese
3 tb Shredded Parmesan cheese
30 lg Fresh mushrooms; stemmed
Add'l shredded Parmesan
- cheese
Set oven @ 400+IF/205+IC.
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.
Amy Gaisford, Salt Lake City, Utah
Makes: 2 1/2 dozen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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