Cheesy Mexican Penne
If you want to add more lacto ovo vegetarian recipes to your recipe box, Cheesy Mexican Penne
Cheesy Artichoke Stuffed Mushrooms
Details
- Servings: 36
- Gluten-Free: True
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Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 8 ounces package of baby portabella mushrooms
- drizzle of olive oil
- Salt and pepper
- 1 jar quartered artichoke hearts
- 1 garlic clove, minced
- pinch nutmeg
- 1/2 cup shredded parmesan, romano and asiago mix
- Handful parsley, finely chopped
Instructions
Pop off the mushroom stems and place in a zip lock bag.
Drizzle in some olive oil and shake to coat.
Place on a baking sheet round side up and put in the oven for 10 minutes.
When finished, use a mellon baller to stuff the mushrooms.
Sprinkle cheese on each and place in the oven for an additional 5 minutes.
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