Recipes For 2005

Artichoke Stuffed Mushrooms

1-1/2 pounds fresh, white, mushrooms -- wiped dry and stems removed and reserved
1/4 cup onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft bread crumbs
1 can (14-ounces) artichoke hearts, drained and chopped
3 scallions, green part only, finely chopped
1/4 cup Parmesan cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

Put mushroom stems, chopped onion and garlic in the bowl of a food processor. With several on/off turns, finely chop ingredients. Do not make into a paste.

Heat olive oil in a large pan over medium heat. Add stems, onion and garlic and sauté until onion is soft. Add wine and cook until all liquid evaporates. Remove from heat and stir in the breadcrumbs. Cool.

Put chopped artichoke in bowl of clean food processor. With several on/off turns, finely chop. Do not make a paste. Remove to a bowl and add scallions, Parmesan cheese, mayonnaise, salt and pepper. Stir to blend. Add sautéed onion mixture to the artichoke mixture; stir to combine well.
Heat oven to 350 for 10 minutes.

Spoon 1 heaping teaspoon of artichoke/onion mixture into mushroom caps. Place on lightly greased, or parchment-lined, cookie sheet. Bake at 350 for 12 to 15 minutes or until golden brown.