ARTICHOKE DIP-STUFFED MUSHROOMS

Artichoke Dip-Stuffed Mushrooms image

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.

Provided by My Food and Family

Time 40m

Yield 20 servings

Number Of Ingredients 4

Ingredients

20 large fresh mushrooms (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

Steps:

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.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g