Wednesday, July 21, 2010

Mushrooms Stuffed w/ Artichoke Puree

**Found in 2002 InStyle Magazine

Makes 36

1 can (13.75 oz.) artichoke hearts, drained
1 tbsp mayonnaise
1/2 tsp fresh lemon juice
salt and pepper to taste
1 tbsp olive oil
2 cloves garlic, minced
2tbsp chopped flat-leaf parsley
1 tbsp seasoned GLUTEN FREE bread crumbs ( Aleia's) or (Gillian's)
1 tbsp grated Parmigiano-Reggiano cheese
36 medium-size mushroom caps (about 1lb)
1 tbsp unsalted butter, cut into small pieces

Heat oven to 375F.  In a bowl of food proccessor puree until smooth 2 artichoke hearts, mayonnaise and lemon juice.  Season with salt and pepper.  Coarsely chop 3 artichoke hearts.  Heat olive oil in a small saucempan over medium heat.  Saute garlic and chopped artichoke until heated through.  Stir in parsley.  In a small bowl combine bread crumbs and cheese.  Spoon artichoke puree into mushroom caps.  Top with chopped artichoke mixture and sprinkle with bread-crumb mixture.  Place in glass baking dish, and dot with butter.  Bake 15 minutes or until lightly browned.


xoxo Julie

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