Halloween 2007 - Great scares, dear friends, unique costumes and good times.
I found a recipe on foodnetwork.com that sounded like an easy enough appetizer to make. Given my hectic work schedule, that's exactly what I needed...fast and easy. If you find yourself short on time and energy, but want to make a dish that's sure to impress, then try this one out. You won't be disappointed. Plus, you can use the recipe for other dishes!
Artichoke and Cheese Stuffed Mushrooms:
45 white mushrooms
1 1/2 c. of shredded Parmesan cheese
1 1/2 c. of Romano cheese*
1 can of artichoke hearts (drain thoroughly)
handful of finely chopped parsley
3 tablespoons of dried thyme
2 tablespoons of fresh rosemary*
1 1/2 tablespoon of crushed red pepper flakes*
4-5 cloves of garlic
2 teaspoons of nutmeg
1 lemon
EVOO (extra virgin olive oil)
*Denotes items I added just as a 'special' touch.
Preheat oven to 450 degrees.
Combine Parmesan, Romano cheeses with chopped garlic, parsley, thyme, nutmeg, rosemary and crushed red pepper flakes in a bowl. Then, add the artichoke hearts (make sure to separate them), EVOO (2 tablespoons) and lemon juice to the mixture. Set aside.
While you're letting all the flavors of the mixture blend, remove all the stems from the mushrooms. Once done, put the mushroom caps into a ziplock bag and drizzle EVOO into it. Seal and shake until evenly coated. After they've been coated, scatter on a lined cookie sheet, round side up. Place the caps into the oven and bake for 10 min. or until the juices run clear. This helps to drain the all the excess juices from the mushroom, preventing them from being too soggy.
After you've removed the mushrooms and drained them, stuff them with the mixture. I also topped the mushrooms with some Romano cheese and parsley. Bake for 5-10 min., until the topping is slighty browned. Serve warm and voila! A fast and simple appetizer to serve before a dinner party! I had some stuffing left over the next day, so I used it to stuff some chicken breast. Delicious!
