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Ingredients:

• 2 cartons white mushroom caps, washed with stems removed

• 1 cup Progresso Italian breadcrumbs

• 1 jar Wild Rooster Artichoke Spinach Dip Mix, drained

• 1 cup finely shredded cheese

Mix breadcrumbs, dip mix and cheese. 

Stuff mushroom caps and bake @ 350 degrees for 15-20 minutes. Serve warm.

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