Artichoke and Parmesan Stuffed Mushrooms

Categories: Appetizers- Snacks

Ingredients

• 24 medium crimini (baby Bella) or whole mushrooms
• 4 tsp. extra-virgin olive oil, divided
• 2 Tbsp. shallot
• 2 cloves garlic, minced
• 1/2 cup drained marinated artichoke hearts, chopped
• 3 Tbsp. panko breadcrumbs, divided
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. low-fat mayonnaise
• 1/8 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. ground pepper

Directions

1. Position rack in upper third of oven; preheat broiler to low. Coat a 9 × 13 inch metal baking pan with cooking spray.

2. Remove and finely chop mushroom stems. Heat 1 Tsp. oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 Tbsp. breadcrumbs, Parmesan, mayonnaise and thyme.

3. Toss the mushroom caps in another bowl with 2 tsp. oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 Tbsp. breadcrumbs and 1 tsp. oil and sprinkle on the mushrooms.

4. Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 14 to 20 minutes.

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