24 large white mushrooms
1/4 cup ATTILIOS EVOO,
Salt and freshly ground black pepper to taste
2 cans sliced or quartered artichoke hearts
1/8 cup ATTILIOS Meyer Lemon EVOO
2 cloves minced garlic
1/4 Tsp. nutmeg
Dried thyme to taste
Handful grated Parmesan cheese
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese (8 oz.)
Preheat oven to 400°F. Place mushrooms in a large plastic food storage bag. Drizzle in EVOO to coat and marinate for five minutes. Scatter mushrooms on a cookie sheet and roast for 10 minutes round side up.
Season with salt and freshly ground black pepper and flip over. Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding up the filling. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms five minutes more to melt cheese and set filling. Serve warm.