Artichoke & Parmesan Stuffed Mushrooms

This is a great clean and healthy appetizer that will satisfy your umami craving. Baby bella mushrooms are stuffed with both artichoke hearts and parmesan. Double the recipe for a party – they always go fast.

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Artichoke & Parmesan Stuffed Mushrooms

Cuisine

Appetizers

Prep Time

25 minutes

Cook Time

20 minutes

Passive Time

45 minutes

Servings

servings

Ingredients

• 4 tsp olive oil
• 24 Baby Bella (cremini) mushrooms
• 2 tbsp minced shallots
• 2 cloves minced garlic
• 1/2 cup drained marinated artichoke hearts, chopped
• 3 tbsp panko breadcrumbs, divided
• 2 tbsp grated Parmesan Cheese
• 2 tbsp vegan mayo
• 1/4 tsp fresh thyme
• salt and pepper to taste

Cuisine Appetizers Prep Time 25 minutes Cook Time 20 minutes Passive Time 45 minutes Servings servings Ingredients 4 tsp olive oil 24 Baby Bella (cremini) mushrooms 2 tbsp minced shallots 2 cloves minced garlic 1/2 cup drained marinated artichoke hearts, chopped 3 tbsp panko breadcrumbs, divided 2 tbsp grated Parmesan Cheese 2 tbsp vegan mayo 1/4 tsp fresh thyme salt and pepper to taste

Instructions

1. Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
2. Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.
3. Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.
4. Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.