artichoke and parmesan stuffed mushrooms

courtesy of: missi
adapted from: rachael ray, food network
serves: 4-6

- 1 pkg parmesan cheese, shredded
- 1 pkg asiago cheese, shredded
- 2 pkgs whole white mushrooms
- salt & pepper
- extra virgin olive oil
- 1 can quartered artichoke hearts, chopped and drained
- spice of your choice (oregano, basil, thyme)

1. preheat oven to 400.

2. remove the stems from the mushrooms, leaving the cap intact and place in a large ziplock bag. pour in enough olive oil to coat mushrooms (approx 1/4 c) and season with salt and pepper. shake to coat.

3. in a single layer on a baking sheet, roast the mushrooms for 10 min cap side up.

4. while the mushrooms roast, combine in a bowl artichoke hearts, a large handful of parmesan cheese, salt, spice, and a bit more olive oil.

5. when the mushrooms come out of the oven, flip over and let cool enough to touch, leaving the oven on. when mushrooms are cool enough to handle, fill the stem side with the artichoke mixture and top with asiago cheese. bake in oven until cheese is melted and brown, about 7 min.

image: taste of home