Artichoke & Cheese-Stuffed Mushrooms

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Posted by in Recipes on Aug 31, 2012 . .

 

24 large white mushroom caps
¼ c. Olive Cart Organic olive oil
2 cans sliced or quartered artichoke hearts
1/8 c. Olive Cart Lemon olive oil
¼ c. Olive Cart Garlic olive oil
¼ t. nutmeg
Dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 oz.
 
Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic oil, nutmeg, thyme, grated cheese and parsley. Fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven for 5 mins.
Last update: Sep 11, 2012
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