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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.

Better Homes And Garden