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    STUFFED PORTABELLA MUSHROOMS

    3 TB 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°