.
* Exported for MasterCook 4 by Living Cookbook *
Artichoke-Stuffed Mushrooms
1 1/2 lbs large fresh mushrooms
1/4 cup chopped onion
2 cloves garlic, chopped
1 Tbs olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 14-oz can artichoke hearts, drained and chopped
3 green onions, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 tsp salt
1/4 tsp pepper
1. Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom
caps.
2. Sauté mushroom stems, onion, and garlic in hot oil in a large skillet
over medium heat 5 minutes or until onion is tender.
3. Add wine, and cook 2 minutes or until liquid evaporates. Stir in
breadcrumbs. Remove from heat, and let cool.
4. Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1
teaspoonful into each mushroom cap. Place on a lightly greased rack in a
roasting pan.
5. Bake at 350° for 12 to 15 minutes or until golden.
http://www.myrecipes.com/recipe/artichoke-stuffed-mushrooms
* Exported for MasterCook 4 by Living Cookbook *
Artichoke-Stuffed Mushrooms
1 1/2 lbs large fresh mushrooms
1/4 cup chopped onion
2 cloves garlic, chopped
1 Tbs olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 14-oz can artichoke hearts, drained and chopped
3 green onions, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 tsp salt
1/4 tsp pepper
1. Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom
caps.
2. Sauté mushroom stems, onion, and garlic in hot oil in a large skillet
over medium heat 5 minutes or until onion is tender.
3. Add wine, and cook 2 minutes or until liquid evaporates. Stir in
breadcrumbs. Remove from heat, and let cool.
4. Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1
teaspoonful into each mushroom cap. Place on a lightly greased rack in a
roasting pan.
5. Bake at 350° for 12 to 15 minutes or until golden.
http://www.myrecipes.com/recipe/artichoke-stuffed-mushrooms