Portabella & Artichoke Stuffed Mushrooms

Portabella & Artichoke Stuffed Mushrooms for New Year’s Appetizers! Ingredients: 24 whole fresh mushrooms, 2 Tbsp vegetable oil, 16 oz cream cheese, softened, 1/2 cup grated Parmesan cheese, 1/2 teaspoon ground cayenne pepper
Directions: Mix Portabella & Artichoke dip mix and parmesan cheese and cayenne pepper with 16 oz of cream cheese and put in fridge for a few hours. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and discard. Using a little spoon, fill each mushroom cap with a generous amount of cream cheese dip mix. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Enjoy!

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