Artichoke-Stuffed Mushrooms

Name: Artichoke-Stuffed Mushrooms
Yield: Makes 24 Stuffed Mushrooms
Ingredients: 1 (14-ounce) can quartered artichoke hearts, rinsed and well drained; ⅓ cup dried bread crumbs; ¼ cup fresh finely grated Parmesan cheese; ¼ cup finely grated fontina cheese; Salt and freshly ground black pepper; 24 large mushrooms (about 1½ pounds); ½ cup finely chopped tomato; 2 tablespoons olive oil

Preparation info

Makes
24
Stuffed Mushrooms

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

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.

Ingredients

24 large mushrooms (about 1½ pounds)
2 tablespoons olive oil

Dinner
Starter
Snack
Vegetarian

Method

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.

Preheat the oven to 400°F