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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Recipe Summary

prep:
35 mins
bake:
10 mins
total:
45 mins
Yield:
24 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 2g; cholesterol 11mg; saturated fat 1g; carbohydrates 4g; insoluble fiber 1g; protein 3g; vitamin a 20.6RE; vitamin c 1.8mg; sodium 111mg; calcium 40.4mg; iron 0.4mg.
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