Artichoke and Cheese Stuffed Mushrooms

Name: Artichoke and Cheese Stuffed Mushrooms
Ingredients: 1/4 cup Old World Olive Press EVOO, any; 1/8 cup Old World Olive Press Meyer Lemon EVOO; 24 large white mushrooms; Salt and freshly ground black pepper to taste; 2 cans sliced or quartered artichoke hearts; 2 cloves minced garlic; 1/4 tsp. nutmeg; Dried thyme to taste; Handful grated Parmesan cheese; Handful parsley leaves, finely chopped; 1 tub shredded Asiago cheese (8 oz.)

The Old World Olive Co

Ingredients

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1/4 cup Old World Olive Press EVOO, any
1/8 cup Old World Olive Press Meyer Lemon EVOO

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24 large white mushrooms
Salt and freshly ground black pepper to taste
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 tsp. nutmeg
Dried thyme to taste
Handful grated Parmesan cheese
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese (8 oz.)

Directions

Preheat oven to 400°F.
Place mushrooms in a large plastic food storage bag.
Drizzle in EVOO to coat and marinate for five minutes..
Scatter mushrooms on a cookie sheet and roast for 10 minutes, round side up.
Season with salt and freshly ground black pepper and flip over.
Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese and parsley.
Generously fill the mushroom caps, mounding up the filling.
Top the artichokes with shredded Asiago cheese and return to oven.
Cook mushrooms five minutes more to melt cheese and set filling. Serve warm.