Recipe

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• 1 (3 oz) package cream cheese, softened
• 1/4 cup mayonnaise
• 1 (6 1/2 oz) jar marinated artichoke hearts, drained and finely chopped
• 1/4 cup parmesan cheese, grated
• 2 tbsp green onions, finely chopped
• 20 -25 large fresh mushrooms, stems removed
• 1/4 cup seasoned bread crumbs
• 2 tsp olive oil

• 1 In a mixing bowl, beat cream cheese and mayonnaise until smooth.
• 2 Beat in the artichokes, Parmesan cheese and onion.
• 3 Lightly spray tops of mushrooms with nonstick cooking spray.
• 4 Spoon cheese mixture into mushroom caps.
• 5 Combine bread crumbs and oil; sprinkle over mushrooms.
• 6 Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender.
• 7 Yield: about 2 dozen.