Artichoke and Cheese Stuffed Mushrooms
“Food Network-Rachel Ray”
24 large white mushrooms
¼ c. OLIVE MILL olive oil
Salt and pepper
2 cans sliced or quartered artichoke hearts
1/8 c. OLIVE MILL Meyer Lemon olive oil
2 cloves minced garlic
¼ t. nutmeg
Dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 oz.
Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, 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 minutes more to melt cheese and set filling. Serve warm.
