Mediterranean Mushrooms

Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    14-ounce can artichoke hearts, drained and finely chopped

  • 1/2

    cup fine dry bread crumbs

  • 1/2

    cup finely shredded Parmigiano-Reggiano cheese

  • 2

    ounces finely chopped prosciutto or Canadian bacon (1/2 cup)

  • 2

    cloves garlic, minced

  • 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

  • Red and/or gold sweet pepper, cut into strips or stars (optional)

  • Snipped fresh tarragon or oregano (optional)

Directions

1. Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper. 2. Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese. 3. Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers. Make-ahead tip Prepare filling up to 8 hours ahead; cover and chill.

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