. 

Ingredients needed:
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 sliced green onions
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon slat
1/4 teaspoon ground red pepper
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
2 (8-ounce) blocks 1/3-less-fat cream cheese
Cooking spray, or oil

1. Preheat oven to 350^o

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^o for 30 minutes or until thoroughly heated. Yield: 5 cups

Source: Cooking Light, December 2002

If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.