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Asiago Artichoke Stuffed Mushrooms

Warm, savory mushrooms are a welcomed appetizer or first course. These can be prepared a day in advance to help make your entertaining, extra-easy!
18 large mushrooms
2/3 cup dairy sour cream
1/4 cup mayonnaise
1 1/2 teaspoons dry Italian salad dressing mix
1 clove garlic, minced
1 can (8.5 ounces) quartered artichoke hearts, drained and chopped
1/2 cup shredded asiago cheese
Rinse mushrooms quickly under cold water; dry thoroughly on paper towels. Remove and discard stems; set caps aside. In medium bowl, stir together sour cream, mayonnaise, dressing mix, and garlic. Fold in artichokes and cheese. Stuff each cap with 1 to 1 1/2 tablespoons of filling. Place on foil-lined baking sheet with sides. Bake in 350°F. oven for 12 to 15 minutes or until heated through. Serve warm.

Makes 18 mushrooms
If desired, fill mushroom caps and refrigerate in airtight container for up to 24 hours before baking.
Nutritional Information
Servings: Per 2 mushrooms
Calories: 116
Cholesterol: 15 mg
Fat: 10 g
Sodium: 259 mg
Carbohydrates: 4 g
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