Best Artichoke And Cheese Stuffed Mushrooms Recipes

Artichoke and Cheese Stuffed Mushrooms image

Provided by Rachael Ray : Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 10

24 large (2 1/2 to 3 inches wide) white mushrooms
1/4 cup extra-virgin olive oil, for drizzling
Salt and pepper
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
Pinch dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 ounces

Steps:

Preheat oven to 400 degrees F.
Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS image

Categories Mushroom

Yield 8

Number Of Ingredients 10

24 lg white mushrooms
1/4 c evol
s and p
2 cans sliced or quartered art. hearts
2 cloves garlic, minced
1/4 t grated nutmeg
pich dried thyme
handful grated parmesan
handful parsley leaves finely chopped
1 tub shredded Asiago cheese 8 oz

Steps:

Preheat oven to 400. Place mushrooms in large plastic bag. Drizzle in just enough oil to coat (1/4 c). SHake the mushrooms and scatter onto cookie sheet. Roast 10 min., round side up. Season with s and p and flip over. Toss drained arts. with a drizzle of evoo, garlic, nutmeg, thyme, grated Parm.cheese and parsley. Generously fill the caps, mounding up. Top with Asiago scheese and return to oven. Cook 5 min more to melt cheese. Serve warm.