Mushrooms Mediterranean Stuffed

By exdircomp

Ingredients

• 1 14-ounce can artichoke hearts, drained and finely chopped
• 1 red bell pepper, chopped small
• 1/2 cup panko dry bread crumbs
• 1/4 cup finely shredded Parmigiano-Reggiano cheese
• 1/4 cup feta cheese
• 2 ounces finely chopped prosciutto or Canadian bacon (1/2 cup)
• 1 onion, chopped small
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 tsp Greek seasoning
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
• 1 egg, beaten
• 1/4 teaspoon pepper
• 24 medium (1-1/2-inch diameter) mushroom caps
• 2 tablespoons finely shredded Parmigiano-Reggiano cheese

Preparation

Step 1

Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems,artichoke hearts,prosciutto or Canadian bacon, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, lemon juice, tarragon, egg, and pepper, feta and parmesan.

Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.

Note: depending on size of mushroom caps, you may have leftover stuffing. Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.