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Artichoke Stuffed Mushrooms

Artichoke Stuffed Mushrooms

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
ChicagoCookie84-Anita

ChicagoCookie84-Anita

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  2. 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.
  3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
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Reviews

ChicagoCookie84-Anita
136

ChicagoCookie84-Anita

1/25/2012

I'd just like to add that sauteeing the caps mushrooms in some olive oil before baking makes them softer. Also, I added some more shredded cheese to the top before baking. Also cutting the bottoms of the mushroom caps to make them flush will keep the shrooms from toppling over. I usually dont have too much filling left over but that will depend on how big your mushrooms are. I try to get the container with the biggest mushrooms and stuff em way up high. I am the recipe author, for those who think these are bland, add only half off the cream cheese and saute FRESH garlic with your onions. For all those who have extra stuffing left, again, add half the cream cheese and PEEL your mushroom caps. This opens them up so you can add more stuffing. This is a "starter" recipe that you can modify. I have gotten lazy and now throw all the stuffing ingredients into my food processor! Cheers and happy cooking.

Cheesecakemama
54

Cheesecakemama

6/9/2009

If you are looking for the next appetizer to serve at your dinner party. You just found it. I took these to a dinner party and they were a huge hit. I followed as stated, only my onion was a bit small and I put 1/8 teaspoon pepper in as I did not add as I cooked the onion. The baking time is straight up. If you use the stuffing mushrooms, which I was very happy to find, but wish I had bought two packages, because I thought it said stuff 12.. haha.. my mistake. I might add that the comment by one person at the party was "these are better than any I have eaten at a restaurant".. GREAT job CC.. you made me a hit! UPDATE: For the poster below.. If you have leftovers, I just tasted.. Yummy on crackers, spread it on a bagel, stuff it in some chicken and bake. Lots to do with just the filling.

SunnyByrd
49

SunnyByrd

5/15/2009

I made these exactly as written, except I used mozzerella and shredded parmesan because I didn't have any Italian blend shredded cheese. So, I'm eating one in the kitchen while I take the photo... Me: MAN! These mushrooms are gooood! ~ Him (from the other room): I haven't tried one yet." ~ Me: "You will be happy when you do." ~ Him: "MMM! These are the best stuffed mushrooms I've ever had." ~ Me: "Really? She'll be happy to hear that - they're Chicago's. ~ Him: "Delicious!" ~ Me: "I almost don't want to tell her cuz she'll be all full of herself." Nicely done. :D

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