Ingredients for Artichoke Stuffed Mushrooms
- 1 pound Fresh Large Mushrooms
- 1/4 cup chopped yellow onion
- 2 tablespoons Olive Oil
- 1/4 cup Dry White Wine
- 1/2 cup Soft Breadcrumbs
- 1 (14-ounce) can Artichoke Hearts, drained and chopped
- Green Onions
- 2 cloves minced Garlic
- 1/4 cup grated Parmesan Cheese
- Mayonnaise
- Salt to taste
- Pepper to taste
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
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How to Make Artichoke Stuffed Mushrooms
- Preheat oven to 350°F (175°C).
- Rinse 1 pound of large mushrooms and gently pat dry with paper towels.
- Carefully remove stems from mushroom caps and finely chop. Reserve the caps.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup chopped mushroom stems, 1/4 cup chopped yellow onion, and 2 cloves minced garlic. Sauté for 5 minutes, until softened.
- Pour in 1/4 cup dry white wine and cook for 2 minutes, or until the liquid evaporates.
- Stir in 1/2 cup bread crumbs.
- Remove from heat and let the mixture cool completely.
- In a medium bowl, combine the cooled onion mixture with 1 (14-ounce) can of artichoke hearts (drained and chopped), 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, 1 teaspoon dried thyme, and salt and pepper to taste.
- Spoon approximately 1 teaspoon of the artichoke mixture into each mushroom cap.
- Place the stuffed mushrooms on a lightly greased baking rack set inside a roasting pan.
- Bake for 12-15 minutes, or until the mushrooms are golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
2g
Carbs
1g
