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Artichoke-Stuffed Mushrooms

Artichoke-Stuffed Mushrooms

Southern Living NOVEMBER 2001

  • Yield: 25 to 30 appetizer servings

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

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.

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Artichoke-Stuffed Mushrooms recipe

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