Stuffed Portabella Mushrooms with Spinach Artichoke



      6 Large Portabella Mushrooms
      4 oz. cream cheese
      4 oz. sour cream Buy Now:
      4 TB Mayonnaise
      2 TB butter
      1/4 cup olive oil
      1/2 cup Parmesan Cheese
      1 Twisted Pepper Spinach Artichoke Dip Mix

      Preheat oven to 350 degrees.
      In a small bowl, mix ingredients together except olive oil and mushrooms.
      Clean mushrooms with a damp towel or mushroom brush.
      Remove stems and scrape gills off mushrooms.
      Brush both sides with olive oil.
      Put equal amounts of stuffing in each mushroom where stem and gills were.
      Place on aluminum foil wrapped cookie sheet.
      Cook for 25 minutes Cook on cedar plank on grill
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