Artichoke And Cheese Stuffed Mushrooms


  • 24 large white mushrooms (2 1/2-3 inches wide)
  • 1/4 cup extra virgin olive oil (EVOO, for drizzling
  • Salt and pepper
  • 2 cans sliced or quartered artichoke hearts
  • 2 cloves minced garlic
  • 1/4 teaspoon freshly grated nutmeg, (eyeball it)
  • Pinch dried thyme
  • Handful grated Parmesan
  • Handful parsley leaves, finely chopped
  • 1 tub shredded Asiago cheese, (8 ounces)

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