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Christmas: Artichoke-Stuffed Mushrooms

Source of Recipe


Southern Living



List of Ingredients



• 1½ pounds large fresh mushrooms
  
• ¼ cup chopped onion
  
• 2 cloves garlic, chopped
  
• 1 Tbsp olive oil
  
• ¼ cup dry white wine
  
• ¼ cup soft breadcrumbs
  
• 1 (14-ounce) can artichoke hearts, drained and chopped
  
• 3 green onions, chopped
  
• ½ cup grated Parmesan cheese
  
• ½ cup mayonnaise
  
• ¼ tsp salt
  
• ¼ tsp pepper
  






Instructions



1. Rinse mushrooms; pat dry. Remove stems; chop. Reserve mushroom caps.
   
   
2. Sauté 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.
   
   
3. 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.