Life is too short to stuff a mushroom.

Artichoke and Parmesan Stuffed Mushrooms

Ingredients

24 medium cremini (baby bella) or white mushrooms
4 teaspoons extra-virgin olive oil, divided
2 tablespoons minced shallot
2 cloves garlic, minced
1/2 cup drained marinated artichoke hearts, chopped
3 tablespoons panko breadcrumbs, divided
2 tablespoons grated Parmesan cheese
2 tablespoons low-fat mayonnaise
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper


Preparation

Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.

Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat.

Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes.

Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.

Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper.

Stuff each with filling and place in the prepared pan.

Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.

Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.