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Artichoke Stuffed Mushrooms

December 2, 2010

Very simple appetizer with a gourmet taste. I have doubled the amounts that I used for our Thanksgiving appetizer tray,so this would serve 6- 8 with other munchies offered .Spur of the moment became an appetizer keeper.

  • 32 baby mushroom,brushed clean and stems carefully removed(or 16 large- I wanted this tray very bite sized)
  • 2 small jars marinated artichokes, drained (I used one jar hearts and one regular)
  • 1/2 C.  grated cheese – parm, romano, or asiago
  • Olive Oil or butter cooking spray
  • 1 t. butter for saute of mushrooms
  • 1/2 t. pepper, or to taste
  • 2 T. panko
  • 1 T. lemon juice
  • 1 t.lemon pepper

Dice stems of mushrooms finely.Saute in butter just until soft. Let cool.

Puree artichokes, and stir in grated cheese.Stir in cooled sauted mushrooms.

Fill center of mushrooms with a mound of artichoke and cheese mixture.

Top with a pinch of panko,press lightly so they stay on.

Spray lightly with cooking spray.

Bake in 350 oven for 15 minutes for small mushrooms, or until tops are brown.

Serve immediately!

 

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