Artichoke Stuffed Mushrooms

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I found this recipe in the nov 2001 issue of southern living and thought i would share it with you.

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Steps

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Rinse and pat dry the mushrooms.

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Remove stems and chop , reserve caps.

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Saute mushroom stems , onion and garlic in oil , in a large skillet over medium heat 5 minutes.

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Add wine and cook 2 minutes till liquid evaporates.

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Stir in crumbs.

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Remove from heat and let cool.

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Combine onion mixture , artichokes and next 5 ingredients.

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Spoon 1 tsp into each cap.

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Place on lightly greased rack in a roasting pan.

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Bake 350f for 12-15 minutes or till golden.

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Ingredients

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fresh large mushrooms, onion, olive oil, dry white wine, soft breadcrumbs, artichoke hearts, green onions, garlic cloves, parmesan cheese, mayonnaise, salt, pepper