Artichoke Mushroom Caps

1 package (3 ounces) cream cheese, softened
1/4 cup mayonnaise
1 jar (6 1/2 ounces) marinated artichoke hearts, drained and finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped green onion
20–25 large fresh mushrooms, stems removed
1/4 cup seasoned bread crumbs
2 teaspoons olive or vegetable oil

In a mixing bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion. Lightly spray tops of mushrooms with non-stick cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.
Grill, covered, over indirect medium heat for 8–10 minutes or until mushrooms are tender.

Yield: about 2 dozen