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Artichoke Stuffed Mushrooms Recipe

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4.7 from 3 reviews

Deliciously creamy and savory Artichoke Stuffed Mushrooms featuring a blend of marinated artichoke hearts, cream cheese, Parmesan, and fresh herbs baked to golden perfection.

Ingredients

Units Scale

Vegetables

  • 40 large button mushrooms, stems removed and scooped out
  • 1 cup very finely chopped onion
  • chopped fresh parsley, for garnish

Dairy & Cheese

  • 8 ounces cream cheese, at room temperature
  • 1 cup grated Parmesan cheese
  • 2 tablespoons sour cream

Other Ingredients

  • 1 tablespoon extra virgin olive oil
  • 12 ounces marinated artichoke hearts, drained and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic salt

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a large baking dish with foil and spray with nonstick spray to prevent sticking.
  2. Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring frequently, for about 5 minutes until softened. Season with salt and freshly ground black pepper, then transfer the onion mixture to a large bowl.
  3. Prepare Filling: To the bowl with onions, add the finely chopped marinated artichoke hearts, cream cheese, grated Parmesan cheese, sour cream, and garlic salt. Stir well until all ingredients are thoroughly combined to form the stuffing mixture.
  4. Stuff Mushrooms: Gently spoon the artichoke mixture into the hollowed-out mushroom caps, filling each evenly. Arrange the stuffed mushrooms in the prepared baking dish, ensuring they are spaced evenly.
  5. Bake Mushrooms: Place the baking dish in the preheated oven and bake for 20 minutes until the mushrooms are tender and the filling is hot and bubbly.
  6. Serve: Remove from the oven and garnish the stuffed mushrooms with a sprinkle of chopped fresh parsley. Serve warm and enjoy.

Notes

  • To save time, use pre-chopped onion from the store.
  • You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
  • For a lighter version, swap sour cream with Greek yogurt.
  • Ensure mushrooms are not overcrowded in the baking dish to allow even cooking.
  • Use gloves when handling hot mushrooms after baking to avoid burns.

Find it online: https://stoveandlove.com/artichoke-stuffed-mushrooms-recipe/