Artichoke-Stuffed Mushrooms |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
I found this recipe in the Nov 2001 issue of Southern Living and thought I would share it with you. Ingredients:
1 1/2 lbs fresh large mushrooms |
1/4 cup chopped onion |
1 tablespoon olive oil |
1/4 cup dry white wine |
1/4 cup soft breadcrumbs |
1 (14 ounce) can artichoke hearts, drained and chopped |
3 green onions, chopped |
2 garlic cloves, minced |
1/2 cup parmesan cheese |
1/2 cup mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Rinse and pat dry the mushrooms.
2. Remove stems and chop, reserve caps.
3. Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
4. Add wine and cook 2 minutes till liquid evaporates.
5. Stir in crumbs.
6. Remove from heat and let cool.
7. Combine onion mixture, artichokes and next 5 ingredients.
8. Spoon 1 tsp into each cap.
9. Place on lightly greased rack in a roasting pan.
10. Bake 350F for 12-15 minutes or till golden.
|
|