Prep 25 mins
Cook 15 mins
I found this recipe in the Nov 2001 issue of Southern Living and thought I would share it with you.
- 1 1⁄2 lbs fresh large mushrooms
- 1⁄4 cup chopped onion
- 1 tablespoon olive oil
- 1⁄4 cup dry white wine
- 1⁄4 cup soft breadcrumbs
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1⁄2 cup parmesan cheese
- 1⁄2 cup mayonnaise
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Rinse and pat dry the mushrooms.
- Remove stems and chop, reserve caps.
- Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
- Add wine and cook 2 minutes till liquid evaporates.
- Stir in crumbs.
- Remove from heat and let cool.
- Combine onion mixture, artichokes and next 5 ingredients.
- Spoon 1 tsp into each cap.
- Place on lightly greased rack in a roasting pan.
- Bake 350F for 12-15 minutes or till golden.
These are great! I have made them a few times now. Before proceeding with the recipe, I coat the shrooms in some oil, then roast round side up on a cookie sheet for 10 minutes. This gets rid of the extra moisture. Sometimes I use half Asiago cheese and half Parmesan. Pefect appy for the holidays! Thanks for posting, Shirl.
So good!!!!! This is a great recipe for stuffed mushrooms!! I like how the stems don't get wasted and they are used to make a delicious filling along with the artichokes!!! I used Ian's whole wheat panko bread crumbs (you can get them at Whole Foods) and I actually forgot to put the green onions in until it was too late so I used them as garnish. They didn't need them, they were totally great!!! Thanks for this recipe!!!!
What could be better than earthy mushrooms and artichokes? Not much!! Every ingredient in this recipe delivered it's own layer of flavor. They all added to the enhancment of the mushrooms and artichokes. It made a lovely presentation (the green onions were beautiful) as the first course appetizer. Thanks so much for sharing a recipe that I will add to my t&t cookbook. :-)