Mediterranean Mushrooms | Mediterranean Recipes

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Mediterranean Recipes "1 14-ounce can artichoke hearts, drained and finely chopped 1/2 cup fine dry bread crumbs 1/2 cup finely shredded Parmigiano-Reggiano cheese 2 ounces finely chopped prosciutto or Canadian bacon (1/2 cup) 2 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon lemon juice 1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed 1 egg, beaten 1/4 teaspoon pepper 24 medium (1-1/2-inch diameter) mushroom caps 2 tablespoons finely shredded Parmigiano-Reggiano cheese Red and/or gold sweet pepper, cut into strips or stars (optional) Snipped fresh tarragon or oregano (optional) " "1. Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper. 2. Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese. 3. Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers. "

Recipe Detail

Mediterranean Recipes

"1 14-ounce can artichoke hearts, drained and finely chopped
1/2 cup fine dry bread crumbs
1/2 cup finely shredded Parmigiano-Reggiano cheese
2 ounces finely chopped prosciutto or Canadian bacon (1/2 cup)
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1 egg, beaten
1/4 teaspoon pepper
24 medium (1-1/2-inch diameter) mushroom caps
2 tablespoons finely shredded Parmigiano-Reggiano cheese
Red and/or gold sweet pepper, cut into strips or stars (optional)
Snipped fresh tarragon or oregano (optional)
"

"1. Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.

2. Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese.

3. Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers.

"

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