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Artichoke Mushroom Caps
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1 package (3 ounces) cream cheese, softened
1/4 cup mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped green onion
20 to 25 large fresh mushrooms, stems removed
1/4 cup seasoned bread crumbs
2 teaspoons olive oil
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Beat in the
artichokes, Parmesan cheese and onion. Lightly spray tops of mushrooms with
cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and
oil; sprinkle over mushrooms. Grill, covered, over indirect medium heat for
8-10 minutes or until mushrooms are tender.
Yield: about 2 dozen.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |