Artichoke And Cheese Stuffed Mushrooms
- 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
- 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.
white mushrooms, evol, hearts, garlic, nutmeg, pich, handful, handful parsley
Taken from www.epicurious.com/recipes/member/views/artichoke-and-cheese-stuffed-mushrooms-52687341 (may not work)