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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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 33 (63%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 3.3mg||1 %|
|Sodium 93.7mg||3 %|
|Potassium 50.4mg||1 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.4g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 52
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