Ingredients For spinach & artichoke stuffed mushrooms
stuffing mushroom caps
dry white wine
soft bread crumbs
artichoke hearts, drained and chopped
frozen spinach, thawed and drained
green onions, chopped
grated parmesan cheese
How To Make spinach & artichoke stuffed mushrooms
SAUTE mushroom caps in lemon and basil. Set aside.
CHOP stems, and sauté with onion and garlic in olive oil for 5 minutes. Add wine and cook for 2 more minutes, or until liquid evaporates. Stir in breadcrumbs and let cool.
COMBINE remaining ingredients and spoon 1 tsp. in each mushroom cap. Place on lightly greased wire rack in roasting pan. Bake @ 350° for 12-15 minutes.
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