Artichoke-Stuffed Mushrooms

Southern Living
25 to 30 appetizer servings


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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


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° for 12 to 15 minutes or until golden.

Created date

December 2001