Stuffed Artichoke Bottoms
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8 ounces cremini mushrooms, minced
1/2 cup Japanese-style bread crumbs (panko)
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 cans (14 ounces each) artichoke bottoms, drained
- Add oil and mushrooms to pot. Set to STOVETOP HIGH. Cook uncovered 5 minutes or until mushrooms are tender, stirring occasionally. Stir in bread crumbs, cheese, and parsley.
- Spoon about 1 tablespoon mushroom mixture into each artichoke bottom.
- Place filled artichokes into pot. Set OVEN to 350°F for 20 minutes. Cover and cook until artichokes are heated through.