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.

Enjoy!

xoxo Julie
http://www.goodiegoodiegluten-free.blogpsot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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