This retro classic weaves in and out of style but never loses its popularity. Of the countless stuffing options—from simple herbed bread crumbs to rich meat—I love this unfussy blend with finely chopped artichoke hearts.
Snap off the stems from the mushroom caps, leaving a natural cavity for stuffing. If the stem breaks off before the spot where it meets the cap, scoop out the rest with a small spoon. Reserve the stems. Set the mushrooms cavity side up in a baking dish and set aside.
Put the mushroom stems in a food processor and pulse to finely chop. Heat the olive oil in a large skillet over medium heat. Add the mushroom stems to the skillet (reserve the processor bowl) with the tomato and cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes. Meanwhile, put the artichoke hearts in the food processor and pulse to finely chop. Add the artichoke hearts to the skillet and cook for 1 minute longer. Set the pan aside to cool. Stir in the bread crumbs and cheeses, then season the mixture to taste with salt and pepper.
© 2010 Cynthia Nims. All rights reserved.