Post by marlaoh on Jan 30, 2003 7:42:08 GMT -6
Mediterranean Mushrooms
1 14-ounce can artichoke hearts, drained and finely chopped
1/2 cup fine dry bread crumbs
1/2 cup finely shredded Ptarmigan-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 Ptarmigan-Reggiano cheese
Red and/or gold sweet pepper, cut into strips or stars (optional)
Snipped fresh tarragon or oregano (optional)
1. Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.
2. Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese.
3. Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers.
Make-ahead tip: Prepare filling up to 8 hours ahead; cover and chill.
1 14-ounce can artichoke hearts, drained and finely chopped
1/2 cup fine dry bread crumbs
1/2 cup finely shredded Ptarmigan-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 Ptarmigan-Reggiano cheese
Red and/or gold sweet pepper, cut into strips or stars (optional)
Snipped fresh tarragon or oregano (optional)
1. Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.
2. Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese.
3. Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers.
Make-ahead tip: Prepare filling up to 8 hours ahead; cover and chill.