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.
A delicious appetizer!
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!