Artichoke Parmesan Mushrooms
8 medium Mushroom Caps, about 1-1/2 inches in diameter
1 (6.5 oz) jar Marinated Artichoke Hearts, Drained and Finely Chopped
1/3 cup Parmesan Cheese, Finely Grated
1/4 cup Mayonnaise
1/2 tsp. Garlic Salt
A few drops Your Favorite Hot Sauce, Such as Tabasco
As needed Paprika
Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.
Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce and mix well.
Mound the filling in the mushroom caps. Dust the tops with paprika.
Arrange the mushrooms in an oven-safe baking dish.
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes
Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.
For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Z Grill as directed above. Enjoy!