This is another classic from Serendipitous Reflections, November 17, 2005. Jeni was making stuffed mushrooms last night and reminded me of this recipe.
I made these mushrooms about a month ago for Tish’s birthday dinner. They were a hit. I suggest doubling the recipe if you are having more that 8 people. They are super easy and super yummy. The recipe came from Southern Living (Dec 96, I believe).
1 1/2 lbs large fresh mushroom, button or baby portobellas
1/4 C finely chopped onion
2 garlic cloves, finely chopped
1 Tbl olive oil
1/4 C dry white wine
1/4 – 1/2 C soft breadcrumbs
1 (14 oz) can artichoke hearts, drained and chopped
3 green onions, chopped
1/2 C grated Parmesan cheese
1/2 C mayonnaise
1/4 tsp salt
1/4 tsp pepper
With a damp cloth, gently wipe the dirt off the mushrooms. (Rinsing them water will make them tough.) Remove stems, and chop; reserve mushroom caps.
Saute mushroom stems, onions, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat and let cool.
Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each cap. Place on a lightly greased rack in a roasting pan. *
Bake at 350 for 12 to 15 minutes or until golden.
*You can make these up ahead of time, just cover and refrigerate them uncooked, pull them out right before guest are to arrive and bake them.