Artichoke and Cheese Stuffed Mushrooms

Name: Artichoke and Cheese Stuffed Mushrooms
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 cans sliced or quartered artichoke hearts; 1 tub shredded Asiago cheese, 8 ounces; 1 pinch Pinch dried thyme; 2 cloves minced garlic; 0 teaspoons freshly grated nutmeg, eyeball it; 59 milliliters extra-virgin olive oil, for drizzling; 1 Handful grated Parmesan; 1 Handful parsley leaves, finely chopped; 8 servings Salt and pepper; 24 larges (2 1/2 to 3 inches wide) white mushrooms

Artichoke and Cheese Stuffed Mushrooms is a gluten free and primal recipe with 8 servings. One portion of this dish contains around 3g of protein, 16g of fat, and a total of 184 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of handful parsley leaves, asiago cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Place mushrooms in a large plastic food storage bag.

Ingredients you will need

Mushrooms

Drizzle in just enough extra-virgin olive oil to coat about 1/4 cup 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 extra-virgin olive 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.

Ingredients you will need

Extra Virgin Olive Oil