Cook Time: 20 min

Level: Easy

Yield: 8 servings

Ingredients:

24 large (2 1/2 to 3 inches wide) white mushrooms
1/4 cup extra-virgin olive oil, for drizzling
Salt and pepper (don’t be skimpy)
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
Pinch dried thyme
Handful parsley leaves, finely chopped

Directions:

• Preheat oven to 400 degrees F.
• Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat – about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over.
• Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, and parsley. Generously fill the mushroom caps, mounding the filling up. Cook mushrooms 5 – 10 minutes more to set filling. Serve warm.