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Artichoke Stuffed Mushrooms
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Description
I promise you I have converted no less than 5 (now recovered!) mushroom haters with this recipe. I think that means these qualify for sainthood!
Ingredients
- 24 whole Button On Crimini (Baby Bella) Mushrooms
- ¼ cups Olive Oil
- 2 cans (14 Oz. Can) Artichoke Hearts, Finely Chopped
- 2 cloves Garlic, Minced
- ½ teaspoons Ground Nutmeg
- 1 pinch Fresh Thyme
- 2 Tablespoons Parmesan, Shredded
- 2 Tablespoons Asiago, Shredded
- ¼ cups Greek Yogurt, Mayonnaise, Cream Cheese, Or Sour Cream (optional)
Preparation
1) Preheat oven to 400 F.
2) Remove stems from mushrooms. Put all mushrooms in a bag and drizzle with olive oil. Shake lightly to coat them. Place them all round side up on a baking sheet and roast for 10 minutes.
3) While they’re roasting, combine chopped artichokes, garlic, nutmeg, thyme, cheeses, a bit of olive oil, and yogurt/mayo/sour cream/cream cheese (optional) in a bowl.
4) Remove mushrooms from the oven and sprinkle with salt and pepper before turning over hollow side up. Place a spoonful of the artichoke mixture into each cap. Place back in the oven and roast for another 5 minutes until cheese starts to melt.
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stellap on 2.13.2010
I will definitely try these. Two things I love – mushrooms and artichokes!