• Cooking Time: 30
  • Servings:
  • Preparation Time:


  • 1 teaspoon olive oil
  • 2 cups shiitake mushrooms, sliced (about 4 oz)
  • 6 ounces portobello mushrooms, sliced
  • 1/2 cup mayonnaise
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup celery, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup green onion, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 14-oz can artichoke hearts, drained and coarsely chopped
  • 2 - 8-oz package of cream cheese
  • Cooking spray


  • 1. Preheat oven to 350.
  • 2. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms, saute 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in large bowl. Stir 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. Serve with bread or crackers.


This is a delicious dip that my boss always makes for potlucks. She passed the recipe on to me after I begged her for it. The original recipe called for fat-free and 1/3 less fat cream cheese, which tasted fine, but it tastes much better with the full fat cream cheese. The dip is best served on slices of french bread.

Categories: Appetizer  Dairy  Dip  Vegetable 

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