Artichoke Stuffed Mushrooms

Printer-Friendly Version

Ingredients

  • 1 jar Harry and David Artichokes
    with Merlot (drain in strainer for 15 minutes, reserving liquid)
  • ½ cup freshly grated parmesan cheese
  • ½ cup bread crumbs
  • 24 large mushroom caps
    cleaned with a brush (no water) and thoroughly dried

Directions

Preheat oven to 350° F. Using the reserve Artichoke liquid, brush inside of mushroom caps and set on baking tray. Mix parmesan and bread crumbs; add Artichokes and blend well. Fill mushroom caps with Artichoke mixture and bake about 15 minutes. Broil for 10 minutes if you prefer.

Delicious!