Artichoke-Stuffed Mushrooms
I found this recipe in the Nov 2001 issue of Southern Living and thought I would share it with you.
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READY IN: 40mins
YIELD: 30 appetizers
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1⁄4cup chopped onion
- 1tablespoon olive oil
- 1⁄4cup dry white wine
- 1⁄4cup soft breadcrumbs
- 1
- 3
- 2
- 1⁄2cup parmesan cheese
- 1⁄2cup mayonnaise
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
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DIRECTIONS
- 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.
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