Artichoke-Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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Ingredients:
1 1/2 pounds large fresh mushrooms |
1/4 cup chopped onion |
2 garlic cloves, chopped |
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 |
1/2 cup grated parmesan cheese |
1/2 cup mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps.
2. Sauté mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
3. Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.
4. Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each mushroom cap. Place on a lightly greased rack in a roasting pan.
5. Bake at 350° for 12 to 15 minutes or until golden.
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