Artichoke and Cheese Stuffed Mushrooms

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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