Artichoke and Parmesan Stuffed Mushrooms

INGREDIENTS

1 tbsp olive oil

24 medium white mushrooms, stems removed and finely chopped

2 cloves garlic, minced

1 medium shallot, minced 

1 (12 oz) jar marinated artichoke hearts, drained and chopped

½ cup panko breadcrumbs

4 oz cream cheese, softened

2 tbsp sour cream

½ cup shredded or grated Parmesan cheese 


INSTRUCTIONS 

Preheat the oven to 350°F. Place a rack on a foil-lined rimmed baking sheet (this allows excess water from the mushrooms to drain off as they bake).


Heat the olive oil in a skillet over medium heat; cook the mushroom stems, shallots and garlic until the onion is translucent, about 5 minutes, and liquid is evaporated. Transfer to a large mixing bowl. Add the artichoke hearts, breadcrumbs, cream cheese, sour cream and Parmesan cheese. Spoon into mushroom caps and place on the baking rack. 


Bake for 15 - 20 minutes until heated through. 


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