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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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