Recipe

Artichoke & Parmesan Stuffed Mushrooms

May 28, 2018

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

Print Recipe
Artichoke & Parmesan Stuffed Mushrooms
Cuisine Appetizers
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
servings
Cuisine Appetizers
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
servings
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.

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