Christmas: Artichoke-Stuffed Mushrooms
Source of Recipe
Southern Living
List of Ingredients
- 1� pounds large fresh mushrooms
- � cup chopped onion
- 2 cloves garlic, chopped
- 1 Tbsp olive oil
- � cup dry white wine
- � cup soft breadcrumbs
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 3 green onions, chopped
- � cup grated Parmesan cheese
- � cup mayonnaise
- � tsp salt
- � tsp pepper
Instructions
- Rinse mushrooms; pat dry. Remove stems; chop. Reserve mushroom caps.
- Saut� mushroom stems, onion and garlic in hot oil in a 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 cool.
- Combine onion mixture, artichoke, and remaining 5 ingredients. Spoon 1 teaspoonful into each cap. Place on a lightly greased rack in a roasting pan. Bake at 350� for 12 to 15 minutes, or until golden.
Makes 25 to 30 appetizer servings.
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