Porcini And Artichoke Stuffing
Makes About 1 Cup; Enough For 1 Recipe Grilled Stuffed Pork Tenderloin
Ingredients
1⁄2 ounce dried porcini mushrooms, rinsed and minced
3 ounces frozen artichoke hearts, thawed and patted dry (3⁄4 cup)
1 ounce Parmesan cheese, grated (1⁄2 cup)
1⁄4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
1⁄4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted
2 garlic cloves, minced
1 teaspoon grated lemon zest plus 2 teaspoons juice
Salt and pepper
Instructions
Pulse all ingredients except salt and pepper in food processor until coarsely chopped, 5 to 10 pulses; season with salt and pepper to taste.
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