Artichoke Stuffed Mushrooms

Ingredients:

• 1 1/2 pounds large fresh mushrooms
• 1/4 cup onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1/4 cup soft breadcrumbs
• 1 (14oz) can artichoke hearts, drained and chopped
• 3 green onions, chopped
• 1/2 cup parmesan cheese, grated
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

Rinse and pat the mushrooms dry. Remove the stems and chop, reserving the mushroom caps. Saute the mushroom stems, onion and garlic in hot oil in a large saucepan over medium heat for 5 minutes or until the onion is tender. Add the wine and cook for 2 minutes or until the liquid evaporates. Stir in the breadcrumbs, then remove from the heat and let cool. Combine the onion mixture, artichoke hearts, green onions, parmesan cheese, mayonnaise, salt and pepper. Spoon 1 teaspoonful into each mushroom cap, then place on a lightly greased rack in a roasting pan. Bake at 350° for 12 to 15 minutes or until golden.