Artichoke Stuffed Mushrooms Recipes

ARTICHOKE-STUFFED MUSHROOMS

Steps:

• Rinse and pat dry the mushrooms.
• Remove stems and chop, reserve caps.
• Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
• Add wine and cook 2 minutes till liquid evaporates.
• Stir in crumbs.
• Remove from heat and let cool.
• Combine onion mixture, artichokes and next 5 ingredients.
• Spoon 1 tsp into each cap.
• Place on lightly greased rack in a roasting pan.
• Bake 350F for 12-15 minutes or till golden.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

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.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

ARTICHOKE STUFFED MUSHROOMS

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.

ARTICHOKE DIP-STUFFED MUSHROOMS

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
• Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
• Combine remaining ingredients; spoon into mushrooms. Return to baking sheet (without rack).
• Bake 10 min. or until heated through.

CRAB ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°.
• In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
• Stuff mushrooms with mixture and transfer to a small baking sheet.
• Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
• Garnish with parsley and serve.

ARTICHOKE-STUFFED PORTOBELLOS

Steps:

• In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.