Ingredients

The following ingredients have 28 Servings
  • 16 ounces white button mushrooms or baby bella, (stems removed and finely chopped)
  • 1 tablespoon olive oil
  • ⅓ cup diced onion
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 12 ounce jar marinated artichoke hearts, (drained and chopped)
  • 6 ounces cream cheese, (softened and cubed)
  • 1 ¼ cup freshly grated parmesan cheese, (divided)
  • 2 tablespoons sour cream
  • ¾ teaspoon garlic salt
  • optional chopped parsley or chives, (for garnish)

Instruction

  • Preheat the oven to 425°F. Line a baking sheet with foil and coat with nonstick cooking spray.
  • Prepare the mushroom caps by gently washing. Pat dry on a lint-free dish towel. Remove the stems by using a small paring knife to go around edge of the stem. Then gently twist the cut stem and pop out. Chop mushroom stems and transfer the mushroom caps to a foil-lined baking sheet.
  • Add olive oil to a large, deep saute pan over medium heat. Add the chopped stems, onions, salt, and pepper to the pan and cook for 5-6 minutes, or until the onion is translucent.
  • Reduce the heat to low and add the artichokes, cream cheese, 1 cup parmesan, sour cream, and garlic salt. Stir to combine until the cream cheese has melted.
  • Transfer the stuffing to the prepared mushroom caps, filling as much as possible. (See recipe notes if you have leftover filling). Sprinkle the tops with remaining parmesan cheese.
  • Bake for 16-18 minutes, until the mushrooms are tender and filling is golden, hot and bubbly. Garnish with chopped parsley or chives, if desired, and serve immediately. Makes about 28 mushrooms.
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