Artichoke-Stuffed Mushrooms

Ingredients

• frozen artichoke hearts
• white mushrooms
• garlic
• scallions
• ground flaxseeds
• white miso paste
• lemon juice
• thyme
• fennel seeds
• pippali
• whole-grain bread crumbs

Instructions

1. Preheat the oven to 400°F (205°C).
2. Line a rimmed baking sheet with parchment paper and set aside.
3. Bring a saucepan of water to a boil.
4. Add the artichoke hearts and cook until tender, about 10 minutes.
5. Drain well and set aside to cool.
6. Clean the mushrooms, then remove and reserve the stems.
7. Set aside.
8. In a food processor, combine the reserved mushroom stems, garlic, scallions, and flaxseeds, and process until chopped.
9. Add the miso paste, lemon juice, thyme, fennel seeds, pippali, bread crumbs, and the artichoke hearts, and pulse until well mixed, retaining some texture.
10. Press a pinch of the mixture between your thumb and finger to make sure it holds together.
11. If the mixture is too wet, add more bread crumbs, 1 tablespoon at a time.
12. If the mixture is too dry, add a little water, 1 teaspoon at a time.
13. Fill the mushroom caps with the stuffing mixture, then arrange them, stuffing side up, on the prepared baking sheet.
14. Bake until the mushrooms are tender and the filling is hot, 15 to 18 minutes.
15. Serve warm.