Frank's Recipes! Mediterranean Mushrooms

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Mediterranean Mushrooms

1 cn (4 oz) artichoke hearts; drained and finely chopped
1/2 c Fine dry bread crumbs
1/2 c Parmigiano-Reggiano cheese; finely shredded
2 oz Prosciutto; finely chopped Or Canadian bacon (1/2 cup)
2 Cloves garlic; minced
1 tablespoon Olive oil
1 tablespoon Lemon juice
1 1/2 teaspoon Fresh tarragon; snipped OR 1/2 teaspoon Dried tarragon; crushed
1 Egg; beaten
1/4 teaspoon Pepper
24 md Mushroom caps; (1-1/2-inch diameter)
2 tablespoon Parmigiano-Reggiano cheese shredded
Fresh tarragon; snipped OR Oregano (optional)

Yield: 24 Pieces

Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.

Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon the artichoke mixture into mushroom caps, mounding slightly. Top each with some of the 2 tablespoons cheese. Bake in a 425 degree oven for 10 minutes or till heated through. Sprinkle with snipped fresh tarragon or oregano, if desired. Serve warm.