Lidias Mushroom And Black Olive Stuffed Artichokes Recipes

LIDIA'S MUSHROOM AND BLACK OLIVE STUFFED ARTICHOKES

Steps:

• First, wash the artichokes and remove the fuzzy choke inside. (TIP: I discovered that a grapefruit spoon works perfectly!) If you've never done this before, it's super easy: just put both thumbs inside and push toward the outside to make room in the center, then scoop out the fuzzy center!
• Next, saute the onion in olive oil for about 3 minutes, then add the mushrooms, peppers, and artichoke stems and cook over medium heat for about 5 minutes.
• Add the olives, and salt and pepper to taste.
• Now add the breadcrumbs and some white wine to make a moist stuffing.
• Fill each artichoke with the stuffing, gently pushing down until full. If you have any leftover stuffing, push it in between the outer leaves.
• Place the water, olive oil, garlic and salt in a pot which can accommodate all four artichokes, then place the artichokes upright in the pot and cover.
• Turn burner on to medium high heat until the water comes to a boil, then turn down, and simmer/steam (make sure to add water if too much evaporates) for 45 minutes to an hour or until artichokes are tender.
• Check by pulling a leaf, and if it comes out easily, it's ready. Serve on its own or as a side dish; just delicious!

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.