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STUFFED PORTABELLA MUSHROOMS
1 package of Twisted Pepper Spinach Artichoke Dip Mix 
6 Large Portabella Mushrooms 
4 oz cream cheese
4 oz  sour cream 
4 TB Mayonnaise
2 TB butter   
1/4 cup olive oil
1/2 cup Parmesan Cheese
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
Cook on cedar plank or in oven for 25 minutes at 350°