Mushrooms Stuffed with Artichoke Puree

By akselden

Ingredients

• 1 can (13.75 oz.) artichoke hearts, drained
• tbsp mayonnaise
• 1/2 tsp fresh lemon juice
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp seasoned bread crumbs
• 1 tbsp grated Parmigiano-Reggiano cheese
• 36 medium-size mushroom caps (about 1 lb.)
• 1 tbsp unsalted butter, cut into small pieces

Preparation

Step 1

Heat Oven to 375°P. In bowl of food processor puree until smooth 2 artichoke hearts, mayonnaise and lemon juice. Season with salt and pepper, Coarsely chop 3 artichoke hearts. Heat olive oil in small saucepan over medium heat. Saute garlic and chopped artichoke until heated through. Stir in parsley. In small bowl combine bread crumbs and cheese. Spoon artichoke puree into mushroom caps. Top with chopped artichoke mixture, and sprinkle with bread-crumb mixture. Place in glass baking dish, and dot with butter, Bake 15 min. or until lightly browned.