Artichoke and Asiago Stuffed Mushrooms
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Cooking tools:
- Microplane
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Spoon
- Spatula
Ingredients
- 4 oz brick-style plain cream cheese, softened
- 2 Tbsp Better Than Bouillon Seasoned Vegetable Base
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 2 jars (6 oz each) marinated artichoke hearts, drained and finely chopped
- .5 cup grated Asiago cheese
- 2 Tbsp finely chopped fresh chives, divided
- 24 button mushrooms (about 2 inches in diameter), stems removed
- 2 Tbsp olive oil
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