Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living November 2001

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Yield:
25 to 30 appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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