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white mushrooms extra-virgin olive oil salt hearts garlic freshly grated nutmeg thyme handful handful parsley cheese
Viewed: 99 - Published at: a year agoIngredients
- 24 large (2 1/2 to 3 inches wide) white mushrooms
- 1/4 cup 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
- Pinch dried thyme
- Handful grated Parmesan
- Handful parsley leaves, finely chopped
- 1 tub shredded Asiago cheese, 8 ounces
Method
- Preheat oven to 400 degrees F.
- Place mushrooms in a large plastic food storage bag.
- 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.
- Serve warm.
