|1 1/2 poundsLarge fresh mushrooms|
|1/4 cupChopped onion|
|2 Garlic cloves; , minced|
|1 tablespoonOlive oil|
|1/4 cupDry white wine|
|1/4 cupSoft bread crumbs|
|14 ouncesCanned artichoke hearts; , drained and chopped|
|3 Green onions; , chopped|
|1/2 cupGrated Parmesan cheese|
Artichoke-Stuffed Mushrooms Preparation
Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps.
Saute mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.
Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each mushroom cap. Place on a ligtly greased rack in a roasting pan.
Bake at 350 for 12 to 15 minutes or until golden.
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