Hello, again, old foe.

As some of you might recall, last week I solicited some advice for improving what I thought was a good recipe for making stuffed mushrooms, but which only turned out to be s0-so.

Because I harassed her, friend and Yay! DIY reader Beth – aka Ladimcbeth – provided some off-the-cuff thoughts for better harmony of the ingredients.

Eager to try, I went home and re-did the recipe according to her instructions and VOILA!  - a far superior tasting mushroom. In fact, I was so pleased with the result,  I went ahead and ate the whole pan for dinner (because that’s how I live my life sometimes. Please don’t judge.)

After the jump, Beth’s stuffed mushroom improvement advice!

In addition to the ingredients from the original recipe (I did swap the artichoke hearts from the fresh veggie for some canned ones to save time), you’ll need:

• 1/4 cup chopped shallot
• One chopped clove of garlic
• 1/4 cup white wine
• 1/4 cup Italian bread crumbs
• Two tablespoons grated Parmesan (optional)

And her instructions: Sauté 1/4 cup chopped shallot and one chopped clove of garlic in a tablespoon of olive oil over medium heat for about two minutes. Add a cup of the mashed artichoke and saute for another two  minutes. Add 1/4 cup white wine and cook on medium, stirring, until the liquid evaporates. Turn off the heat and stir in 1/4 cup Italian bread crumbs. Stuff the mushrooms with this mixture, top with tomato slices, drizzle with more olive oil and bake.

For those so inclined to also include cheese,  mix two tablespoons grated Parmesan in with the breadcrumbs and top the stuffed mushrooms and tomatoes with another two tablespoons before baking.

And that’s it! Big, huge, ginormous thank you to Beth for the recipe!