Artichoke Stuffed Mushrooms
These are the best stuffed mushrooms ever. I make them at every party, and people always ask for the recipe! Here it is!
Servings: 32 appetizers
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
Serving: 1mushroom | Calories: 63kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 174mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.3mg