Wild Mushroom and Artichoke Dip

Ingredients

• 1 teaspoon olive oil
• 2 cups sliced shiitake mushroom caps (about 4 ounces)
• 1 (6-ounce) package presliced portobello mushrooms, chopped
• 1/2 cup low-fat mayonnaise
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1 (8-ounce) block 1/3-less-fat cream cheese
• 1 (8-ounce) block fat-free cream cheese
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl, stirring until well blended.
3. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes or until thoroughly heated.