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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Artichoke-Stuffed Mushrooms Recipe

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This recipe for Artichoke-Stuffed Mushrooms is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º for 12-15 minutes.

 

 

 

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