Mushroom caps are easy to pick up as appetizer finger foods. These, stuffed with artichokes, cheese, prosciutto, and garlic, can be made ahead then reheated.

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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.

Tips

Prepare filling up to 8 hours ahead; cover and chill.

Nutrition Facts

47 calories; 2 g total fat; 1 g saturated fat; 11 mg cholesterol; 111 mg sodium. 4 g carbohydrates; 1 g fiber; 3 g protein; 21 RE vitamin a; 2 mg vitamin c; 40 mg calcium; 0 mg iron;

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