By Cynthia Nims
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.