Stuffed Mushrooms with Spinach, Artichoke and Fontina Cheese

Preheat the oven to 350 degrees F. For the white wine sauce: Heat the wine in a medium skillet over medium heat. Cook until the wine is reduced by half, and then add the butter, parsley, tomatoes and lemon and cook until heated through. Taste and season with salt and pepper. For the mushrooms: Meanwhile, place the mushroom caps on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coast. Roast in the oven for 15 minutes. Mix together the breadcrumbs, spinach, cheese, butter, mayonnaise, Parmesan, parsley, chives, artichoke hearts, garlic, lemon and shallots. Stuff the mushrooms caps with the filling and bake until the filling is golden brown, 15 minutes. Transfer to a serving plate and top with white wine sauce. NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.