Pureed artichoke hearts and a light sprinkling of cheese create a velvety filling without need for heavy cream.
- 24 cremini mushrooms
- 1 16-oz. jar artichoke hearts, drained
- 2 tbsp olive oil
- 1 c grated Parmesan cheese
- 1 tsp dried oregano
Heat oven to 400 degrees Fahrenheit. Scoop stems out of mushrooms; arrange on baking sheet.
In a food processor, puree artichoke hearts and oil for 1 minute. Pulse in cheese and oregano. Season.
Divide filling among mushroom caps. Bake 10 min.