25 to 30 appetizer servings

How to Make It

Step 1

Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps.

Step 2

Sauté mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.

Step 3

Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.

Step 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.

Step 5

Bake at 350° for 12 to 15 minutes or until golden.

Ratings & Reviews

cwarren51's Review

July 08, 2011
A delicious appetizer!

tara31's Review

December 12, 2010
I used 8 very large mushrooms, added more garlic and a can of lump crab meat and used fat free mayo to lighted up even more. Absolutely delicious and very elegant!