Sunchoke Stuffed Mushrooms
|Mushrooms||20 Large, washed and patted dry|
|Minced onion||1⁄4 Cup (4 tbs)|
|Sunchoke||1 Large, scrubbed and grated (Jerusalem Artichoke)|
|Lemon juice||1⁄2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Feta cheese||2 Ounce, mashed (1 Package)|
Remove stems from caps of mushrooms.
Chop stems and saute- them in butter with the onion and grated choke; add lemon juice.
When onion begins to soften, add herbs; add salt and pepper to taste.
Remove from heat.
Meanwhile, rub butter onto each mushroom cap and place on lightly greased baking sheet.
Preheat oven to 350°.
Stuff each mushroom cap with choke mixture, top with mashed cheese, and bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted.