Shelly's Recipe

MEDITERRANEAN STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1 (14 oz) can artichoke hearts, drained and finely chopped
1/2 cup fine dry bread crumbs and shredded parmesan cheese
1/2 cup finely chopped prosciutto or Canadian bacon
2 cloves garlic, minced
1 tbsp olive oil and lemon juice
1/2 tsp dried tarragon, crushed
1 egg, beaten
1/4 tsp pepper
24 medium mushroom caps
Garnish: Additional shredded parmesan cheese, red and/or yellow sweet pepper, cut into strips, snipped fresh tarragon or oregano

Stir together first 10 ingredients. Arrange mushroom caps in a baking pan. Spoon mixture into caps, mounding slightly. Top each mushroom with additional cheese. Bake at 425 for 10 minutes or until heated through. Garnish. Serve warm. Makes 24. Note: Can prepare filling up to 8 hours ahead; cover and chill.