Mushroom Stuffed
Mushroom Stuffed Artichokes

(Kosher for Passover)
10 Artichoke Bases
Juice of 1 lemon
2 tbsp Olive Oil
2 cups Water
Salt & ground Pepper
Ingredients (Stuffing):
15 Champignon Mushrooms
1 Onion (chopped finely)
2 tbsp Olive Oil
4 Dorot Chopped Parsley Cubes
4 Dorot Chopped Coriander Cubes
2 tbsp Matza Flour
1 Egg
2 tbsp Parmesan Cheese (grated)
Salt & Pepper
Preparation (Artichokes):
1. In a medium sized pan, heat the water, lemon juice, olive oil and salt & pepper.
2. Add the artichoke bases and cook for approximately 10 minutes.
3. Remove the artichoke bases from the pan and place onto a baking sheet.
Preparation (Stuffing):
1. Finely chop the mushrooms.
2. Heat the olive oil in a medium sized frying pan and add the onion and the mushrooms. Season with salt & pepper.
3. Brown the onions & mushrooms slightly and then remove from the heat, drain and place in a bowl.
4. Add the Dorot parsley & coriander cubes, matza flour and egg and mix thoroughly.
5. Fill the artichoke bases with the mixture and then sprinkle the grated parmesan cheese on top.
6. Place the baking sheet into a pre-heated oven (150°) for about 15 minutes.
7. Remove from the oven and serve.

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