I normally only eat stuffed mushrooms at my relative's house on holiday, and I always had thought that they seemed rather complex to make. However, I stumbled on this recipe which turned out to be incredibly easy, and I conveniently had all of the ingredients on hand. Between my lack of enough mushrooms for the recipe, and the moist, delicious flavor of the stuffing, each cap was irresistibly stuffed over an inch above its surface.
This recipe is great side to make for an easy dinner, and is sure to impress.
From Cooking Light
1 1/2 pounds large fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, chopped
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft bread crumbs (I toasted whole wheat bread, and then ground it into crumbs)
1 (14-ounce) can artichoke hearts, drained and chopped (I used a package of frozen artichoke hearts, thawed)
3 green onions, chopped
1/2 cup grated Parmesan cheese
1/2 cup low-fat mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps
Sauté mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat for 5 minutes or until onion is tender
Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.
Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each mushroom cap. Place on a lightly greased rack in a roasting pan.
Bake at 350 degrees for 12 to 15 minutes or until golden.