1 4-ounce can artichoke hearts, drained and finely chopped
1/2 cup fine dry bread crumbs
1/2 cup finely shredded Parmigiano-Reggiano cheese
2 ounces finely chopped prosciutto or canadian bacon
2 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. lemon juice
1 1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1 beaten egg
1/4 teaspoon pepper
24 medium mushroom caps
2 tbsp. finely shredded parmigiano-reggiano cheese
Stir together artichoke, bread crumbs, the 1/2 cup cheese, prosciutto or canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.
Arrange mushroom caps on baking pan. Spoon the mixture into each cap mounding slightly. Top each w/some of the 2 tbsp. cheese.
Bake in a 425°F oven for 10 min or until heated through.