Artichoke Mushroom Balls
Makes about 45 appetizer-size balls. Recipe is by Corinne Cook.
1 (6-oz.) jar marinated artichoke hearts (use the liquid also)
¾ cup fresh mushroom pieces
2 garlic cloves, peeled and chopped
1¼ cups Italian-style bread crumbs, divided
1 cup grated Parmesan cheese
1 cup grated Romano cheese
2 large eggs
Pinch of black pepper and cayenne pepper
1. Preheat oven to 375 degrees and spray baking sheet with nonstick coating.
2. In blender or food processor, add artichoke hearts (including the liquid), mushrooms and garlic and process for about 15 seconds or until evenly chopped but not mushy. Set aside.
3. In separate medium bowl, combine ¾ cup bread crumbs, Parmesan and Romano cheeses and eggs and pinch of black pepper and cayenne. Stir until eggs are blended into mixture. Add the artichoke and mushroom mixture and stir together. If mixture is too wet to shape into balls, add a little more bread crumbs. If too dry, add a little olive oil.
4. Place remaining ½ cup bread crumbs in separate bowl. Form artichoke mixture into quarter-size balls then roll them into the bread-crumb mixture. Place on greased baking sheet and bake for 12 to 15 minutes or until heated through and lightly browned on top.