Savory Stuffed Mushrooms
|Green onion||3 Tablespoon, minced|
|Frozen artichoke hearts||9 Ounce, chopped (1 Package)|
|Cooked ham||8 Ounce, finely chopped|
|Marjoram leaves||1 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Parmesan cheese||3 Tablespoon, grated|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Parsley sprigs||1 (For Garnish)|
Remove stems from mushrooms; finely chop stems.
Melt 2 tablespoons of the butter in a frying pan over medium heat.
Add mushroom stems and onion; cook, stirring, until onion is limp.
Remove from heat and stir in artichokes, ham, marjoram, salt, bread crumbs, and egg until blended; set aside.
Melt remaining 3 tablespoons butter in a 9 by 13-inch baking pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushroom cap, pressing it in firmly. (At this point you may cover and refrigerate until next day.)
To bake, sprinkle mushrooms with cheese and pour wine into pan.
Bake, uncovered, in a 400° oven for 15 to 20 minutes or until hot throughout.
Serve hot, garnished with parsley, on individual plates.