Artichoke and Cheese Stuffed Mushrooms
Recipe courtesy Rachael Ray
See this recipe on air Wednesday Jan. 04 at 2:30 PM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings
User Rating: No Rating


24 large (2 1/2 to 3 inches wide) white mushrooms
Extra virgin olive oil, for drizzling
Salt and pepper
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
1 tablespoon fresh thyme, a couple of sprigs, chopped
A handful grated parmesan cheese
A handful of parsley, finely chopped
1 tub shredded Asiago cheese, 8 ounces
Preheat oven to 400 F.

Place mushrooms in a large plastic food storage bag. Drizzle in just
enough EVOO to coat - about 3 tablespoons should do it. Shake the
mushrooms to coat and scatter out onto a cookie sheet. Roast 10
minutes, round-side-up. Season with salt and pepper and flip over.
Toss drained quartered artichokes with a drizzle of EVOO, garlic,
nutmeg, thyme, grated cheese, and parsley. Generously fill the
mushroom caps, mounding the filling up. Top the artichokes with
shredded Asiago cheese and return to oven. Cook mushrooms 5 minute
more to melt cheese and set filling. Serve warm.


Episode#: TM1206
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


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