Ingredients

  • 8 ounces package of baby portabella mushrooms
  • drizzle of olive oil
  • Salt and pepper
  • 1 jar quartered artichoke hearts
  • 1 garlic clove, minced
  • pinch nutmeg
  • 1/2 cup shredded parmesan, romano and asiago mix
  • Handful parsley, finely chopped

Ready In 45 Minutes

Servings: 36

Cooking Instructions

Step 1

  • Pop off the mushroom stems and place in a zip lock bag.
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Step 2

  • Drizzle in some olive oil and shake to coat.
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Step 3

  • Place on a baking sheet round side up and put in the oven for 10 minutes.
  • EQUIPMENT:
  • Length: 10 minutes

Step 4

  • While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.
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Step 5

  • Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 6

  • When finished, use a mellon baller to stuff the mushrooms.
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Step 7

  • Sprinkle cheese on each and place in the oven for an additional 5 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 8

  • Remove and enjoy warm!