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Nice change from spinach
and artichoke dip...
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1 tsp |
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olive oil |
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2 cups |
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sliced
shiitake mushroom caps (about 4 ounces) |
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6 ounce |
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package of
pre-sliced Portobello mushrooms, chopped |
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½ cup |
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light
mayonnaise |
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¼ cup |
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finely
chopped celery |
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¼ cup |
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finely
chopped onion |
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¼ cup |
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thinly
sliced green onions |
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2 Tbs |
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chopped
fresh parsley |
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1 tsp |
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garlic
powder |
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1 tsp |
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black pepper |
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¾ tsp |
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salt |
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dash of |
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cayenne
pepper |
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14 ounce |
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can
artichoke hearts, drained and coarsely chopped |
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Two 8-ounce |
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packages
fat-free cream cheese |
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sliced
baguette |
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1 |
Preheat oven to
350°F. Coat a 2-quart casserole dish with cooking spray. |
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2 |
Heat oil in large
nonstick skillet over medium-high heat. Add mushrooms;
sauté 5 minutes or until tender. Combine mushrooms and
remaining ingredients, stirring until well-blended. |
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3 |
Spoon mixture into
prepared dish. Bake for 30 minutes or until thoroughly
heated. |
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4 |
Serve hot with
sliced baguette. |
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Yield: 5 cups |
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Cooking Tips |
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*Leftovers are great on a
toasted bagel! |
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Recipe Source |
| "Oceanjasper"
CLBB |