Artichoke and Cheese Stuffed Mushrooms

Ingredients

8 ounces package of baby portabella mushrooms

drizzle of olive oil

Salt and pepper

1 jar quartered artichoke hearts

1 garlic clove, minced

pinch nutmeg

1/2 cup shredded parmesan, romano and asiago mix

Handful parsley, finely chopped

Preparation

Preheat oven to 400

Pop off the mushroom stems and place in a zip lock bag. Drizzle in some olive oil and shake to coat. Place on a baking sheet round side up and put in the oven for 10 minutes.

While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.

Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.

When finished, use a mellon baller to “stuff” the mushrooms. Sprinkle cheese on each and place in the oven for an additional 5 minutes. Remove and enjoy warm!