Oyster Mushroom Artichoke Rockefeller with Lemon Olive Oil

Recipe courtesy of Chef Robin Goldstein

Ingredients:

• 1 tbsp, il Fustino EVOO
• 12 oyster mushrooms- trimmed and sliced thin
• 1/4 cup, white onion-chopped fine
• 1 tbsp, garlic- minced
• salt and pepper to taste
• 2 tbsp, white wine
• 1/2 cup, spinach- cooked and drained
• 1 tbsp, lemon zest
• 2 whole artichokes (pick 24 larger outer leaves for later use)
• 1/2 cup, artichoke heart- chopped fine
• 1/2 cup, Parmesan cheese- grated
• 4 tbsp, bread crumbs
• 1 tbsp, parsley- chopped fine
• pinch of chili flakes
• il Fustino Lemon Olive Oil

Directions:

Heat a large saute pan over medium heat. Saute the mushroom in the il Fustino EVOO with the onion and garlic for 2-3 minutes. Add salt and the white wine and continue cooking until the edges of the
mushrooms are lightly browned. Remove the mushrooms to a medium bowl and stir the cooked spinach, lemon zest and artichoke hearts into the mushroom mixture.

Mix the Parmesan with the breadcrumbs and chopped parsley in a separate bowl and season with salt and pepper and a pinch or two of chili flakes.

Preheat the broiler to high.

Place the 24 cooked artichoke leave on a baking pan an inch apart and top each with a heaping tablespoon of the mushroom mixture. Sprinkle each leaf with 1/2 tablespoon of the Parmesan mixture.
Broil for 2-3 minute or until browned.

Drizzle with il Fustino Lemon Olive Oil and serve warm.