Artichoke and Cheese Stuffed Mushrooms
By: Arielle
Published: Sunday, January 9, 2011 - 11:00am

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

1 Preheat oven to 400 2 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. 3 While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil. 4 Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes. 5 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!