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Finger Food - Mushrooms - Artichoke/Parmesan Stuffed (NOT IN COOKBOOK) Recipe

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This recipe for Finger Food - Mushrooms - Artichoke/Parmesan Stuffed (NOT IN COOKBOOK) is from A Matter of Taste, 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:  
3 6-ounce jars marinated artichoke hearts, drained
3/4 cup parmesan cheese
1 teaspoon garlic salt
4-ounces cream cheese
18-24 mushrooms OR
2 packages (15 count) mini phyllo tarts
Directions:
Directions:
Preheat oven to 350 degrees. Prepare mushrooms by wiping with a damp paper towel and remove stems, discard. Prepare artichoke/parmesan stuffing. Chop artichokes in blender, pulse 4 times. Add other ingredients and pulse 2-3 times. Stuff mixture into uncooked mushrooms or unbaked tarts. MUST place stuffed mushrooms on a rack with a foil lined baking sheet to prevent watery liquid being absorbed. Place tarts on baking sheet. Bake 15-20 minutes.
May assemble mushrooms and refrigerate overnight or prepare filling and refrigerate until needed. Can refrigerate or freeze stuffed tarts. Add a few minutes to baking time.

 

 

 

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