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Ingredients

• 1 14-ounce can  artichoke hearts, drained and finely chopped
• 1/2 cup  fine dry bread crumbs
• 1/2 cup  finely shredded Parmigiano-Reggiano cheese
• 2 ounces  finely chopped prosciutto or Canadian bacon (1/2 cup)
• 2 cloves  garlic, minced
• 1 tablespoon  olive oil
• 1 tablespoon  lemon juice
• 1-1/2 teaspoons  snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
• 1   egg, beaten
• 1/4 teaspoon  pepper
• 24   medium (1-1/2-inch diameter) mushroom caps
• 2 tablespoons  finely shredded Parmigiano-Reggiano cheese
•   Red and/or gold sweet pepper, cut into strips or stars (optional)
•   Snipped fresh tarragon or oregano (optional)

Description

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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