ARTICHOKE-STUFFED MUSHROOMS

Ingredients

• 28 large stuffing mushrooms
• 1/4 cup finely chopped green onion
• 2 cloves garlic, finely chopped
• 1 tbsp salted butter
• 1/4 cup dry white wine or chicken broth
• 1 can (14 oz/398 mL) artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh bread crumbs
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• Paprika*

Directions

1. Preheat oven to 350°F.
2. Remove stems from mushrooms; set caps aside. Chop stems and measure 1 cup. Reserve any remaining chopped stems for another use.
3. Melt butter in a frypan over medium heat. Add chopped stems, onion and garlic and sauté for 5 minutes. Stir in wine and cook until liquid is evaporated, about 2 minutes. Remove from heat; cool.
4. Combine mushroom mixture with artichokes, mayonnaise, Parmesan cheese, bread crumbs, salt and pepper. Stuff mushroom caps with artichoke mixture, mounding slightly. Place stuffed mushrooms in a single layer in a greased 9x13 inch baking dish. Sprinkle with paprika.
5. Bake until golden brown, about 15 - 20 minutes.