These Artichoke Stuffed Mushrooms are the best stuffed mushroom hot appetizer recipe with a delicious filling.
I have a story about these stuffed mushrooms. I found the recipe in a magazine at a Dr.’s office a couple of years ago. In true RecipeGirl fashion, I tore it out of the magazine and brought it home with me to try. I messed with the recipe a bit. And I served it at a dinner party. Everyone loved them and couldn’t stop talking about them.
I lost the recipe, and then I found it again and made these artichoke stuffed mushrooms for our holiday party last year. I can’t even explain how popular they were. Everyone wanted the recipe. They really are delicious!
Ingredients Needed:
- extra virgin olive oil
- onion
- mushroom
- salt and pepper
- marinated artichoke hearts
- cream cheese
- grated Parmesan cheese
- sour cream
- garlic salt
- fresh parsley
How to make Artichoke Stuffed Mushrooms:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 425℉. Line a large baking dish with foil, and spray with nonstick spray.
- In a large skillet over medium-heat, heat the oil and add the onion; cook and stir for about 5 minutes. Stir in the salt and pepper. Transfer the mixture to a large bowl. Stir in the artichoke hearts, cream cheese, Parmesan cheese, sour cream and garlic salt.
- Stuff the mushroom caps with the artichoke mixture; arrange in the prepared baking pan. Bake until the mushrooms are tender and the filling is hot and bubbly, 17 to 20 minutes.
Serving Tip:
If serving these for a party, I’ll share how I kept them warm. I bought this really cool warming tray (which happens to be good for other things too). And then I bought two of these square baking pans. I ended up baking the artichoke mushrooms in the pans, and then it was super easy to just transfer the pans to the warming trays from the oven. It worked so well that I’ve used the same idea for other appetizers too!
Serve with a sprinkle of fresh parsley on top.
Make ahead:
It’s easy to prep ahead of time. Clean the mushrooms, make the filling, and fill the mushrooms. Pop them into the oven when ready to bake!
What I Love About This Recipe:
- I love this appetizer, and I love that everyone else loves it too!
- It’s the perfect appetizer to serve at a party because it’s such a big hit.
- I like to use any leftover filling to warm up and eat with crackers or baguette slices.
Best Artichoke Appetizer Recipes:
Artichoke Stuffed Mushrooms
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup very finely chopped onion
- 40 large button mushrooms, stems removed (mushrooms scooped out a bit)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 12 ounces marinated artichoke hearts, drained and finely chopped
- 8 ounces cream cheese, at room temperature
- 1 cup grated Parmesan cheese
- 2 tablespoons sour cream
- ½ teaspoon garlic salt
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425℉. Line a large baking dish with foil, and spray with nonstick spray.
- In a large skillet over medium-heat, heat the oil and add the onion; cook and stir for about 5 minutes. Stir in the salt and pepper. Transfer the mixture to a large bowl. Stir in the artichoke hearts, cream cheese, Parmesan cheese, sour cream and garlic salt.
- Stuff the mushroom caps with the artichoke mixture; arrange in the prepared baking pan. Bake until the mushrooms are tender and the filling is hot and bubbly, 17 to 20 minutes. Serve with a sprinkle of fresh parsley on top.
Notes
- Make ahead tip: The mushroom caps can be stuffed and chilled up to one day ahead. Keep covered in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
