Spinach & Artichoke Stuffed Mushrooms
Ingredients
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25-30 largestuffing mushroom caps
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1/4 cchopped onion
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2 clovechopped garlic
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1 Tbspolive oil
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1/4 cdry white wine
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1/4 csoft bread crumbs
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7 ozartichoke hearts, drained and chopped
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7 ozfrozen spinach, thawed and drained
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3green onions, chopped
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1/2 cgrated parmesan cheese
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1/2 cmayonnaise
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1/4 tspsalt
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1/4 tsppepper
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.