Warm Stuffed Mushrooms
Author: 
Serves: 12 Appetizer Servings
 
If you don t like artichokes, substitute roasted red bell peppers
Ingredients
  • 1½ pounds large fresh mushrooms, rinsed and dried
  • 1 tablespoon vegetable oil
  • ¼ cup caramelized or finely chopped sweet onions
  • 1 large garlic clove, peeled and minced
  • ¼ cup dry white wine
  • ¼ cup soft breadcrumbs
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped
  • ½ cup grated Parmesan-Reggiano
  • ½ cup mayonnaise
  • 1 heaping tablespoon chopped fresh parsley
  • ¼ teaspoon garlic salt
  • ¼ teaspoon black pepper
Instructions
  1. Remove the stems from the mushrooms and finely chop. Place the oil in a large skillet over medium heat. Add the mushroom stems, chopped onions (if using instead of caramelized) and garlic. Saute 5 minutes.
  2. Add the wine (and the caramelized onions if using instead of fresh) and cook 2 minutes. Stir in the breadcrumbs, remove from the heat and allow to cool for 15 minutes.
  3. Meanwhile, preheat the oven to 350 degrees. Lightly grease a wire rack and place in a roasting pan. Set aside.
  4. In a mixing bowl, stir together the artichokes, Parmesan-Reggiano, mayonnaise, parsley, salt and pepper. Add the onion mixture when cooled. Using a small spoon, stuff a teaspoonful of the mixture into each mushroom cap. Place on the wire rack.
  5. Bake 13 to 15 minutes or until golden-brown. Serve warm or at room temperature.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/parmesan-reggiano/