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Source: Campbell's Recipes
Tagged With: 24 servings (2 tablespoons each)
Stuffed Mushroom Dip
Instead of the usual bread bowl, this delicious spinach-cheese dip is served warm in large portobello mushroom caps...the flavor is exquisite and it's really easy to make.
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Serves: 24 servings (2 tablespoons each)
Prep Time: 30 minutes
Cook Time: 10 minutes
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4 large portobello mushroom, stems removed
1 tablespoon olive oil
6 slices bacon, cooked and crumbled
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Swiss cheese
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
1 medium onion, finely chopped (about 1/2 cup)
Pepperidge Farm® Golden Butter Distinctive Crackers

Heat the oven to 350°F.  Place the mushrooms, top-side down, onto a baking sheet.  Brush with the oil.  Bake for 5 minutes or until the mushrooms are just tender.  Let the mushrooms cool on the baking sheet on a wire rack for 10 minutes.
Reserve 4 teaspoons bacon.  Stir the cream cheese, mayonnaise, Swiss cheese, garlic, black pepper, spinach, onion and remaining bacon in a medium bowl.
Spoon about 3/4 cup spinach mixture into each mushroom cap.  Sprinkle with the reserved bacon.
Bake for 10 minutes or until the filling is hot.  Serve warm with the crackers for dipping.

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