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Artichoke Stuffed Mushrooms
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| 20 large | white biputton mushrooms |
| 3 tbsp | unsalted butter |
| 3 cloves | garlic, minced |
| 1 small | shallot, minced |
| Kosher salt | |
| fresh ground pepper to taste | |
| 1/2 cup | dry white wine |
| 1 cup | grated parm |
| 3/4 cup | panko |
| 3 tbsp | finely chopped parsley |
| 1 tbsp | finely chopped thyme |
| 1 14oz can | artichoke hearyts packed in water, drained and chopped |
| 1 | egg white |
Preheat oven to 375. Grease a 9x13 dish with 1 tbsp butter.
Remove and finely chop stems from mushrooms, reserving caps. Heat remaining butter in a 10" skillet over medium- high heat. Add chopped mushroom stems, garlic and shallot and season with salt. Cook, stirring occasionally, until mushroom mixture is dry, about 7 mins. Add 1/4 cup wine, and cook until wine has evaporated, about 3 mins. Remove from heat and set aside to cool. Add parm, breadcrumbs, parsley, thyme, artichokes and egg white. Season with salt and pepper and mix thoroughly.
Using a spoon, fill mushroom caps with about 3 tbsp of filling and pack tightly. Place filled mushroom caps in a single layer on greased baking dish. Pour remaining wine around mushrooms and bake until golden, about 30 mins. Serve warm.
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