Stuffed Mushrooms with Bacon and Artichoke Hearts

Ingredients

• 40 mushrooms (such as baby bella, crimini, or white, about 1 ½” – 2” wide) cleaned
• 6 Tbs butter
• 2 medium onions, finely diced
• 2 tsp minced garlic
• 1 tsp Kosher salt
• ½ tsp freshly ground black pepper
• ½ dry white wine or stock
• 1 Tbs roughly chopped fresh thyme leaves
• 4 slices bacon, cooked crisp and finely chopped
• 2/3 cup finely chopped rye bread crumbs
• ½ c grated mozzeralla
• 4 whole marinated artichoke hearts(or 16 quartered), finely chopped

Instructions

1. Heat oven to 425 and place a rack in the center. Remove stems from mushrooms and finely chop.
2. Melt 2 Tbp of butter in a large skillet over medium heat. Saute onions and garlic until soft. Add 2 more Tbp of butter, increase heat to medium high, and add the mushroom stems. Season with salt and pepper and saute until the mushrooms are beginning to brown. Deglaze the pan with the wine and reduce until almost dry. Remove from heat and stir in the remaining ingredients. Taste and adjust seasoning.
3. Place mushroom mixture into a piping bag with your largest tip or create a piping bag by cutting the corner off of a gallon sized zip top bag. Allow to cool while preparing the pan.
4. Lightly butter a rimmed baking sheet with the remaining butter. Place the mushroom caps in a single layer with a little space between each cap. Season the empty caps with salt and pepper. Use your piping bag to fill the caps generously with the mushroom mixture.
5. Bake until golden brown, about 25 minutes.