Artichoke-Stuffed Mushrooms

By á-170456

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 can artichoke hearts - (14 oz) drained, chopped
• 3 green onions chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Preparation

Step 1

Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps.

Sauté mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.

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.

Bake at 350 degrees for 12 to 15 minutes or until golden.

This recipe yields 25 to 30 appetizer servings.