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Artichoke-Stuffed Mushrooms Recipe

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This recipe for Artichoke-Stuffed Mushrooms, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 1/2 lbs. large fresh mushrooms
1/4 c. chopped onion
2 garlic cloves, chopped
1 T. olive oil
1/4 c. dry white wine
1/4 c. soft bread crumbs
14 oz. artichoke hearts, drained and chopped
3 green onions, chopped
1/2 c. grated Parmesan cheese
1/2 c. mayonnaise
1/4 t. each, salt and pepper

Rinse and pat mushrooms dry. Remove stems; chop; reserve caps. Saute stems, onion and garlic in hot oil in skillet over medium heat 5 minutes. Add wine; cook 2 minutes until liquid evaporates. Add bread crumbs. Remove from heat; cool. Combine onion mixture, artichoke and next 5 ingredients. Spoon 1 teaspoonful into each cap. Place on greased rack in roasting pan. Bake at 350 for 12-15 minutes.




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