Artichoke-Stuffed Mushrooms

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 (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

Preparation

1. Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps.
2. Sauté mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
3. Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.
4. 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.
5. Bake at 350° for 12 to 15 minutes or until golden.