Mediterranean Mushrooms

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.

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  • Makes: 24 appetizers
  • Prep: 35 mins
  • Bake: 10 mins

Mediterranean Mushrooms

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Directions

  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.

From the Test Kitchen

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

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Nutrition Facts (Mediterranean Mushrooms)

  • Per serving:
  • 47 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 11 mg chol. ,
  • 111 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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