Artichoke & Parmesan Stuffed Mushrooms

• Vegetarian

• Produce

  • 1/2 cup Artichoke hearts
  • 24 Cremini, medium
  • 2 cloves Garlic
  • 2 tbsp Shallot
  • 1/8 tsp Thyme, dried

• Condiments

  • 2 tbsp Mayonnaise, low-fat

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3 tbsp Panko breadcrumbs

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on eatingwell.com

Description

Ingredients

• 24 medium cremini (baby bella) or white mushrooms
• 4 teaspoons extra-virgin olive oil, divided
• 2 tablespoons minced shallot
• 2 cloves garlic, minced
• ½ cup drained marinated artichoke hearts, chopped
• 3 tablespoons panko breadcrumbs, divided
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons low-fat mayonnaise
• ⅛ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Directions

• Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray. Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme. Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms. Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

Nutrition