Grilled Mushrooms With Artichoke Hearts
I featured this Whole Foods recipe as a cooking segment in my half hour television show P. Allen Smith Gardens. The chef prepared these stuffed mushrooms on an indoor grill, but they can be cooked on the "barbie" as well.
Ingredients
- 1/4 cup rice vinegar
- 1 14oz. can artichoke hearts, drained
- 1/2 bunch green onions
- 1/2 tsp. thyme
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 18 large mushrooms, stems removed
Instructions
Marinate the artichoke hearts in the green onions, thyme, oil, vinegar, salt and pepper for 30 minutes. If you have the time, they are even better when marinated overnight.
Preheat your grill to medium.
Stuff each mushroom cap with the marinated artichoke hearts; reserve the remaining marinade to use for basting.
Brush the mushrooms with some of the marinade and arrange on the grill, stuffed side up.
Grill the mushrooms, basting with more marinade from time to time, until they are tender and hot. They should be done in about 8 to 10 minutes.
Transfer to a platter and serve.
Notes
Recipe provided by Whole Foods.
Time to prepare: 1 hour.
This recipe is vegetarian.
Serves 6.
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