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Thanks to Tiffany for this terrific recipe for mushroom artichoke dip. I've made it often and enjoy it every time.

Mushroom Artichoke Dip

1 Tablespoon, olive oil
6 ounces, portabello mushrooms, chopped
2 cups, shitake mushrooms, chopped
1/4 cup, chopped green onions
1/4 cup, chopped sweet onions
1 (14 ounce) can, artichoke hearts - drained and chopped
1 teaspoon, salt
2 teaspoons, black pepper
2 teaspoons, garlic powder
1/2 - 1 teaspoon, cayenne pepper
2 (8 ounce) packages, cream cheese - softened
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
2 Tablespoons, fresh parsley, chopped

1. In a large skillet, heat olive oil and saute the mushrooms and onions until tender.
2. Remove from heat and add remaining ingredients, stirring well
3. Transfer mixture into a casserole dish.
4. Bake at 350 for 30 minutes.