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Ingredients

• 24 large (2 1/2 to 3 inches wide) white mushrooms
• 1/4 cup extra-virgin olive oil, 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

Description

Food Network Invites You To Try This Artichoke And Cheese Stuffed Mushrooms Recipe From Rachael Ray.

Food Network