Stuffed Artichokes With Shiitake Mushrooms Recipe

Name: Stuffed Artichokes With Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium artichokes; 2 tablespoons lemon juice; Cooking spray; 1/2 pound fresh ground pork; 1 shallot, minced; 1/4 cup diced carrot; 1 1/2 cups sliced shiitake or button mushrooms; 1 clove garlic, minced; 3/4 cup beef broth; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons all-purpose flour; 1 1/4 cups 1% low-fat milk; 1 cup cooked basmati rice; 1/4 cup minced fresh parsley; 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons fine, dry breadcrumbs

Servings: persons

4 medium artichokes
2 tablespoons lemon juice
Cooking spray
1/2 pound fresh ground pork
1 shallot, minced
1/4 cup diced carrot
1 1/2 cups sliced shiitake or button mushrooms
1 clove garlic, minced
3/4 cup beef broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 1/4 cups 1% low-fat milk
1 cup cooked basmati rice
1/4 cup minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs

1
Preheat oven to 350u00b0.
2
Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim one-fourth off top of each outer leaf.
3
Place artichokes in a Dutch oven; add water to depth of 1 inch. Add lemon juice. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender. Drain; cool. Spread leaves apart; discard inner leaves. Scrape out fuzzy choke with a spoon. Set artichokes aside.
4
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork, shallot, and carrot. Cook 5 minutes, stirring to crumble pork. Add mushrooms and garlic; cook, stirring often, 2 minutes. Add beef broth and next 3 ingredients. Simmer 4 to 5 minutes or until liquid is absorbed and mushrooms are tender. Combine flour and milk, stirring to dissolve flour. Add to mushroom mixture. Simmer 3 minutes or until thickened. Stir in rice and parsley.
5
Spoon about 1/2 cup mixture into center of each reserved artichoke. Combine Parmesan cheese and breadcrumbs. Sprinkle 1 tablespoon Parmesan cheese mixture on top of mushroom mixture in each artichoke. Coat Parmesan cheese mixture with cooking spray.
6
Bake at 350u00b0 for 25 minutes or until tops are lightly browned.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 medium artichokes, 2 tablespoons lemon juice, Cooking spray, 1/2 pound fresh ground pork, and more.

Yes, Stuffed Artichokes With Shiitake Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Artichokes With Shiitake Mushrooms

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