Stuffed mushrooms and artichokes.
If you like mushrooms this is a recipe I created. It’s probably too late for your diner tonight, but maybe you can try sometime.
First with the whole artichoke – cut the top 1/4 off, and clip the tops of each of the outer leaves then boil for 30ish minutes. The leaves will peal off easily when done.
Now, peel off all of the leave and put them in the warm water because you will eat them later. Peel off the leaves until you get down the heart of the artichoke – there will just be some fuzzy stuff on the top. Use a spoon to scrape off the fuzz and you will then have a part of a stalk with the heart on top.
The heart will be soft, use the spoon or knife to scape it off. Chop it into little pieces and then let it sit in some italian dressing while you fix the rest.
Now, take out a muffin pan and put a small pad of butter into each hole.
Brown some sausage. .25-.5 lbs depending on how many you are fixing. For 4 hearts .25 lbs and about 9-12 large mushrooms should do it.
Turn the over on to 350.
Put the muffin pan with the butter in the over while it is heating up to melt the butter (but take it out once it is melted)
Take each mushroom (make sure to wash them first) and pull out the stem (do not throw them away). Peel back the edges of the cap so it makes a larger base. The edge of the mushroom kind of folder under and towards the stem, you are going to pull it back gently so it is now standing up, and slightly titled out. It makes bigger whole to stuff the mushrooms with more of the yummy-ness.
In a bowl mix the sausage, the marinated artichokes (with the dressing still on them), some Parmesan cheese (about 1/3 cup) and about 1/3 cup Italian seasoned bread crumbs. Take the remaining stems, and mince them and add them to the mix as well.
It should be a fairly thick, but sticky mix.
Now, with each of the mushrooms, place one in each muffin hole, and put a sizable dollop of the filling on top of the mushroom and then sprinkle with mozzarella cheese.
Put it in the over and let it heat through until the cheese is melted, but not so long that it burns. 10-ish minutes ought to do.
While that it cooking place 1-2 table spoons of miracle whip or mayo into a small serving dish. Place that at the center of an 8 inch plate, and pull out the artichoke leaves and quickly arrange them in a circle starting at the center serving dish.
You can then service the artichoke leaves and dipping sauce, with the mushrooms. They will be done at the same time.
If you were trying to be fancy I would add some red bell pepper garnish to off set all of the green from the artichokes.
Enjoy!
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Everyone loved them!