Artichoke Pine Nut Stuffed Cremini Mushrooms

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15 medium cremini mushrooms
9 ounces baby artichoke hearts in olive oil

1/4 cup toasted pine nuts

1/4 cup finely chopped roasted red bell pepper

1 sourdough dinner roll, chopped into small pieces

1/4 cup freshly grated parmesan cheese

2 garlic cloves, crushed
1/2 small white onion, chopped

1/2 cup chopped fresh parsley

Extra Virgin olive oil

Sea salt and black pepper

Clean mushrooms with a damp cloth (don't wash!). Remove stem and season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the mushrooms. Arrange mushrooms on a 12" round baking dish. Set aside.

Preheat oven to 400 F.

Drizzle extra virgin olive oil (about 1 tablespoon) in a large deep sided frying pan on medium high heat. Add onions and garlic, saute until cooked. Remove artichoke hearts from oil and add to the pan, continue sauteing a further 3 minutes. Remove from the heat and add the rest of the ingredients, toss to combine. Season with sea salt and black pepper. Fill the mushrooms. Drizzle extra virgin olive oil on top. Bake for about 6 minutes or until crispy on top.

Garnish with extra parsley and drizzle olive oil over the top. Serve hot.

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