Stuffed Artichoke/Cheese Mushrooms
  • Servings: 2-4
  • 12 medium mushrooms
  • Olive oil
  • 2 tbsp. butter
  • 3-5 garlic cloves, minced
  • 2 tbsp. white wine (Sauvignon Blanc, Chablis, Chardonnay)
  • 1/4 cup chopped marinated artichoke hearts
  • 2-4 oz cream cheese
  • 2 oz spinach
  • 12 small shrimps or 2-3 oz crabmeat (optional)
  • 1/2 - 3/4 cup mixed, grated cheeses (Swiss, Mozarella, Cheddar, Monterey Jack)
  • Parsley (optional)
  1. Wash mushrooms and remove stems.
  2. Place mushrooms in a bowl and sprinkle, sparingly, with olive oil.
  3. Melt butter in small pan, add garlic and sauté until garlic is soft & transparent, making sure it doesn't burn.
  4. Chop mushroom stems finely, add to butter mixture and continue cooking.
  5. Chop artichoke hearts, and add to mixture along with chopped spinach.
  6. Heat until artichokes and spinach are hot.
  7. Place mushrooms in oven proof, ungreased ramekin and fill each one with a about half a teaspoon of cream cheese.
  8. Spoon hot butter mixture over mushrooms, sprinkle with grated cheeses, and bake, at 350°F for 13-15 minutes or until cheese melts and mushrooms are cooked.
  9. Sprinkle with chopped parsley and serve with garlic bread.