Stuffed Artichoke Bottoms

Ingredients

3 Tbsp Butter
3 Tbsp Olive oil
2 large onions, coarsely chopped
1 Tbsp Snipped fresh rosemary (or 2 tsp. Dried rosemary leaves, crumbled)
2 cups chopped fresh mushrooms
salt and freshly ground black pepper
8 steamed artichoke bottoms
3 Tbsp Dry bread crumbs
3 Tbsp Grated parmesan cheese

Directions

Melt butter in large skillet with olive oil; add onions and rosemary; cook over low heat until onions are soft and golden, about 30 minutes. Add mushrooms; raise heat to medium high and sauti until mushrooms are tender and onions are light golden brown. Season well with salt and pepper. Let cool to room temperature. Preheat oven to 400:. Place artichoke bottoms in buttered baking dish; then fill each one with the mushroom mixture,. Sprinkle tops with a blend of bread crumbs and parmesan. Bake until heated through and crumb topping is browned.

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