Wild Mushroom And Artichoke Dip

• 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

1. Preheat oven to 350u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 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 350u0b0 for 30 minutes or until thoroughly heated.

olive oil, shiitake mushroom, portobello mushrooms, lowfat mayonnaise, parmesan cheese, celery, onion, green onions, parsley, garlic, black pepper, salt, ground red pepper, hearts, cream cheese, cream cheese, cooking spray

Taken from www.myrecipes.com/recipe/wild-mushroom-artichoke-dip (may not work)