Take all of the stems out of the mushrooms, then take about half of them and chop up finely. Add to a medium bowl. Chop up the garlic and artichokes and add to bowl . Chop some of the parsley and add, then drizzle in about 4 tablespoons of Olive oil and generous amounts of salt and pepper. Add the cheese, and mix everything together. You could also add breadcrumbs for more crunch, but I prefer to leave them gluten free since the breadcrumbs don’t make a huge difference in the end.
All of the amounts here are very general since it really depends on the size of the mushrooms, and you will most likely have some filling left no matter what! Also you can swap out ingredients(like if you hate artichokes) you could add chopped pinenuts or sun dried tomatoes.
While you are creating your filling, put the mushrooms in a medium oven, about 180c or 350f. Mushrooms have a lot of moisture so you want to get a bit of that out. Cook for about 10 minutes until they start leaking water, then take out and dab with some paper towels(or dump out in the sink, sometimes there is a lot of water!). Next take your filling and spoon a little bit into each mushroom. Crank up the oven to about 225c and cook until golden, about 10 more minutes.
Usually I eat about five just to make sure the flavour is right, so if you are planning on serving these to others, you might want to make extra.
24 smallish mushroom caps
1 small jar(or 1/2 a can) Quartered Artichoke hearts
Handful- Flat Leaf Parsley
1/2 cup Grated Parmesan/Romano cheese
Chopped mushroom stems
1 clove garlic
Olive Oil, Salt and Pepper