Artichoke-Stuffed Mushrooms

I found this recipe in the Nov 2001 issue of Southern Living and thought I would share it with you.

• Ready In: 40 mins
• Yields: 30 appetizers

Ingredients

• 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

Directions

1. Rinse and pat dry the mushrooms.
2. Remove stems and chop, reserve caps.
3. Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
4. Add wine and cook 2 minutes till liquid evaporates.
5. Stir in crumbs.
6. Remove from heat and let cool.
7. Combine onion mixture, artichokes and next 5 ingredients.
8. Spoon 1 tsp into each cap.
9. Place on lightly greased rack in a roasting pan.
10. Bake 350F for 12-15 minutes or till golden.