3 oz cream cheese; softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 tsp garlic salt
14 oz artichoke hearts, water packed; rinsed, drained, chopped
10 oz chopped spinach; thawed, squeezed dry
1/3 cup mozzarella cheese, part-skim; shredded
3 tbsp parmesan cheese; shredded
30 medium mushrooms
parmesan cheese; shredded

1. Preheat oven to 400F.

2. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons parmesan cheese.

3. Remove stems and gills from the mushrooms.

4. Place mushrooms on a foil-lined baking sheet, cap top down. Spoon about 1 tablespoon filling into each. Top with additional Parmesan cheese

5. Bake until mushrooms are tender, 16 to 20 minutes.