Stuffed Mushroom Caps

• 24 large white mushroom caps
• 2 tablespoons olive oil
• 6 ounces marinated artichokes, drained and finely chopped
• 2 sun-dried tomatoes, rehydrated and minced
• 2 garlic cloves, minced
• 4 ounces soft fresh goat cheese
• 2 tablespoons pine nuts, finely chopped

1. Brush mushroom caps with olive oil and place on a baking sheet.
2. Bake in a 400* oven until softened, 15 minutes.
3. Let cool slightly and leave oven on.
4. Meanwhile, combine artichokes, sun dried tomatoes and garlic.
5. Mix well.
6. Add goat cheese and mix until blended.
7. Spoon 1 heaping teaspoon of mixture into each cap.
8. Sprinkle with pine nuts.
9. Return to the oven and bake until cheese is melted and pine nuts are lightly toasted, about 10 minutes.
10. Serve warm.

white mushroom, olive oil, artichokes, tomatoes, garlic, goat cheese, pine nuts

Taken from www.food.com/recipe/stuffed-mushroom-caps-471197 (may not work)