Ingredients:
- 1 large onion (Chopped)
- 2 tablespoons of Olive Oil
- 25 button mushrooms (remove and chop the stems)
- 12 oz container of marinated artichoke hearts, drained & chopped
- 8 oz. cream cheese
- 3 tablespoons of sour cream
- 3 tablespoons of grated parmesan cheese
- 1 cup of Italian shredded cheese blend
- 3 tablespoons of grated parmesan cheese
- ½ teaspoon of garlic
- Salt & pepper to taste
Directions:
Pre-heat oven to 350. Spray a large baking sheet (large enough to fit the mushrooms), with cooking spray.
Pour the olive oil into a skillet & heat over medium heat, and then add the chopped onions & chopped mushroom stems and cook about 5 minutes until tender. Season with some salt & pepper, (optional).
Pour this mixture into a large bowl & add the artichoke hearts, sour cream, cream cheese, parmesan cheese, garlic & the Italian blend cheese. Stir the entire mixture evenly.
Stuff the mushroom caps with the mixture & place the stuffed caps on the baking sheet.
Place the baking sheet in the oven and cook for about 20 minutes, or until the mushroom filling begins to bubble.