1 16oz package of large mushrooms

1 Jar Muffaletta and Artichokes spread

1 package cream cheese

½ cup parmesan cheese

Drizzled Basil Olive Oil



Preheat  your oven to 400*

Wipe your mushrooms off and detach the stem and clean out the center of the mushroom.  Take your room temperature cream cheese and mix with your muffaletta spread until combined. Mix ¼ cup of the parmesan cheese into muffaletta and cream cheese filling.


Fill the centers of the mushroom with your muffaletta filling for all  mushrooms.  Sprinkle with remaining parmesan cheese, and place them on a cookie sheet pan with parchment paper.  Drizzle with basil olive oil and bake for 30 minutes or until done.


Great start to an evening of FUN!!!