Best 2 Artichoke Stuffed Mushrooms Recipes

Calling all mushroom and artichoke lovers! This recipe article has something special in store for you – a delightful curation of artichoke-stuffed mushroom recipes that are bursting with flavor and sure to impress your taste buds. Embark on a culinary journey as we explore various preparation styles, from classic to contemporary, each offering a unique twist on this timeless combination. Discover recipes that showcase the versatility of these two ingredients, whether you prefer a creamy and cheesy filling, a zesty and herbaceous twist, or a crispy and flavorful breadcrumb topping. Get ready to elevate your next appetizer spread, dinner party, or casual weeknight meal with these delectable artichoke-stuffed mushroom recipes that are sure to become your new favorites.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE STUFFED MUSHROOMS

Artichoke Stuffed Mushrooms image

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Provided by ChicagoCookie84-Anita

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Spinach-Artichoke Stuffed Mushrooms image

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2-1/2 dozen

Number Of Ingredients 10

Ingredients

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese

Steps:

Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

Choose the right mushrooms. Large, firm mushrooms with intact caps work best for stuffing. Portobello, cremini, and shiitake are all good choices.
Clean the mushrooms gently. Wipe them with a damp paper towel or brush to remove any dirt or debris. Do not rinse them with water, as this can make them soggy.
Remove the stems. Use a sharp knife to carefully twist and remove the mushroom stems. You can chop the stems and add them to the stuffing, or save them for another use.
Create a flavorful stuffing. Artichoke hearts, bread crumbs, Parmesan cheese, and garlic are all classic stuffing ingredients. You can also add other vegetables, herbs, or spices to taste.
Stuff the mushrooms. Fill each mushroom cap with a generous amount of stuffing. You can use a spoon or your fingers to pack the stuffing in tightly.
Bake the mushrooms. Preheat your oven to 375 degrees Fahrenheit. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
Serve immediately. Artichoke stuffed mushrooms are best served hot out of the oven. You can garnish them with fresh parsley or chives.

Conclusion:

Artichoke stuffed mushrooms are a delicious and versatile appetizer or side dish. They are easy to make and can be tailored to your own taste. With a few simple tips, you can create perfect artichoke stuffed mushrooms every time.