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Post by ellise on Oct 15, 2005 12:16:55 GMT 10
1 tsp extra virgin olive oil 2 cups sliced shiitake mushroom caps 1 (6-ounce) package presliced portobello mushrooms, chopped 1/2 cup low-fat mayonnaise 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 cup finely chopped celery 1/4 cup sliced green onions 2 Tbsp chopped fresh parsley 1 tsp garlic powder 1 tsp black pepper 3/4 tsp slat 1/4 tsp ground red pepper 1 (14-ounce) can artichoke hearts, drained and coarsely chopped 2 (8-ounce) blocks fat free cream cheese Cooking spray, or oil
Preheat oven to 350°F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl, stirring until well blended. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350°F for 30 minutes or until thoroughly heated.
5 cups
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