Easy Artichoke Stuffed Mushrooms Recipe
Introduction
These easy artichoke stuffed mushrooms make a flavorful and elegant appetizer that’s perfect for any occasion. Filled with a savory blend of artichoke hearts, Parmesan, and garlic, they’re always a crowd-pleaser. Plus, they come together quickly with simple ingredients you likely have on hand.
Ingredients
- 24 fresh button or portabella mushroom caps
- 2 tablespoons olive oil, divided
- ¼ cup minced shallots
- ¼ cup dry white wine (Chardonnay, Sauvignon Blanc, or any white wine)
- 2 garlic cloves, minced
- ¼ cup fresh breadcrumbs
- 14 ounces canned artichoke hearts, drained and chopped
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Step 1: Preheat the oven to 350 degrees F. Lightly grease a wire rack and place it on a baking sheet with sides. Wipe any dirt or debris off the mushrooms with a damp paper towel. Gently twist off or pop out the stems and chop them. Place the empty mushroom caps on the wire rack.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems and minced shallots and cook for 4 minutes. Add the garlic and cook for an additional minute.
- Step 3: Pour in the white wine and cook for about 3 more minutes, until the liquid evaporates. Remove the skillet from heat and let cool briefly.
- Step 4: Stir in the breadcrumbs, chopped artichoke hearts, Parmesan cheese, mayonnaise, salt, and pepper until well combined.
- Step 5: Using a small ice cream scoop or spoon, fill each mushroom cap with the artichoke mixture. Brush the mushroom caps lightly with the remaining tablespoon of olive oil.
- Step 6: Bake for 15-20 minutes, depending on mushroom size, until the filling is golden brown. Serve warm or at room temperature.
Tips & Variations
- To save time, prepare the filling in advance and refrigerate the stuffed mushrooms unbaked for up to 24 hours before baking.
- If you have leftover stuffing, bake it with some panko on top for a delicious dip, or use it to stuff chicken breasts.
- For extra flavor, try adding a pinch of red pepper flakes or chopped fresh herbs like parsley or thyme to the filling.
- Depending on your guest count, consider doubling the recipe as these appetizers tend to disappear quickly!
Storage
Store baked stuffed mushrooms covered in the refrigerator for 3 to 4 days. Avoid freezing as the texture may suffer. To reheat, allow them to come to room temperature or microwave for 15-30 seconds until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of mushroom?
Yes, button and portabella mushrooms work best because their size and shape hold the filling well. You can also try cremini mushrooms for a slightly firmer texture.
What can I substitute for mayonnaise?
You can use Greek yogurt or sour cream as a lighter alternative, but mayo helps bind the filling and keep it creamy. Adjust seasoning if you substitute.
PrintEasy Artichoke Stuffed Mushrooms Recipe
This Easy Artichoke Stuffed Mushrooms recipe offers a deliciously savory appetizer that features tender mushrooms filled with a flavorful mixture of artichoke hearts, Parmesan cheese, garlic, and shallots. Baked to golden perfection, these bite-sized treats are perfect for parties, gatherings, or a tasty snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 stuffed mushroom caps 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mushrooms
- 24 fresh button or portabella mushroom caps
- 2 tablespoons olive oil, divided
Filling
- ¼ cup minced shallots
- ¼ cup dry white wine (Chardonnay, Sauvignon Blanc, or any white wine)
- 2 garlic cloves, minced
- ¼ cup fresh breadcrumbs
- 14 ounces canned artichoke hearts, drained and chopped
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Lightly grease a wire rack and place it on a baking sheet with sides to catch drips.
- Prepare Mushrooms: Wipe any dirt off the mushrooms with a damp paper towel. Gently pop out or twist off the stems and chop them finely. Place the hollow mushroom caps on the prepared wire rack, cavity side up.
- Sauté Filling Base: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems and minced shallots, cooking for about 4 minutes until softened.
- Add Garlic and Wine: Stir in the minced garlic and cook for 1 additional minute. Pour in the white wine and cook until the liquid evaporates, about 3 minutes. Remove from heat and let cool slightly.
- Mix Filling: In the skillet, combine the sautéed mixture with the fresh breadcrumbs, chopped artichoke hearts, Parmesan cheese, mayonnaise, kosher salt, and black pepper. Stir until well blended.
- Stuff Mushrooms: Using a small ice cream scoop or spoon, fill each mushroom cap generously with the artichoke mixture. Lightly coat the filled mushrooms with the remaining tablespoon of olive oil using a pastry brush.
- Bake: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the filling is golden brown and the mushrooms are tender.
- Serve: Serve warm or at room temperature for the best flavor. Enjoy as a delightful appetizer or party snack.
Notes
- Baked stuffed mushrooms can be stored covered in the refrigerator for 3-4 days; they do not freeze well.
- To reheat, bring to room temperature or microwave for 15-30 seconds.
- You can prepare the mushrooms ahead of time by stuffing them but not baking; cover tightly and refrigerate for up to 24 hours before baking.
- Leftover filling makes a tasty baked dip with panko topping or a delicious chicken stuffing.
- This recipe is popular as an appetizer and can be doubled to serve more guests.
Keywords: stuffed mushrooms, artichoke stuffed mushrooms, easy appetizer, party appetizers, baked mushrooms, vegetarian appetizers, mushroom recipes, artichoke recipes
