Artichoke And Cheese Stuffed Mushrooms


  • 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


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

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