Stuffed Mushrooms with Parm & Artichoke Hearts

Everybody loves some good stuffed mushies right?!

These were a hit for Christmas Eve this year. Super simple to make and they smell amazing.

Stuffed Mushrooms with Parm & Artichoke Hearts

Ingredients:

2 dozen mushrooms, wiped down with a damn paper towel and stems removed

16 oz can artichoke hearts, chopped (these are my absolute fave!)

1 cup Parmesan cheese

2 shallots, chopped

2 cloves garlic, finely chopped

2 Tbsp olive oil

1 cup mayo (I use Sir Kensington for the best taste!)

Salt and pepper to taste

Make it:

1. Use 1 Tbsp. of the olive oil to cook shallots over medium heat for about 3 minutes. Add garlic for another minute until slightly browned and softened.

2. Remove from heat and add artichoke hearts, cheese, mayo, salt and pepper.

3. Stuff the mushrooms generously with the mixture. I stuff as much as I can without them toppling over.

4. Place on a cookie sheet to bake - for best results put a baking rack on the cookie sheet to keep the mushrooms from getting soggy in the liquid that will drain off as they cook. Bake at 350 for about 20 minutes until cheese starts to brown. Serve and enjoy!

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