Stuffed Portabello Mushrooms

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Louanne's Kitchen


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3 tablespoons extra-virgin olive oil

1 large onion, diced

2 tablespoons garlic, minced

2 cans of artichokes and quartered (drained)

6 large portobello mushroom caps, stems and gills removed

1/3 cup of sundried tomatoes

1/4 cup Riesling

Juice of 1/2 lemon

1/3 cup of grated Parmesan cheese

Goat cheese, optional

1 tablespoon honey

3 tablespoons white wine vinegar

1/2 cup extra virgin olive oil

1 1/2 teaspoons dried Italian seasoning

1/2 teaspoon black pepper

1/2 teaspoon salt

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