Party-goers always go for the warm artichoke dip first. Unless there are stuffed mushrooms; then they're torn. So be a thoughtful host and serve these.
What You Need
Original recipe yields 20 servings
20 large fresh mushroom s (1 lb.), cleaned, stems and gills removed
1 can (14 oz.) artichoke hearts, well drained, finely chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise
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Let's Make It
Heat oven to 450ºF.
Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
Combine remaining ingredients; spoon into mushrooms. Return to baking sheet (without rack).
Bake 10 min. or until heated through.
Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. When ready to serve, bake mushrooms as directed, increasing the final baking time, if needed, until mushrooms are heated through.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.