Best Artichoke Stuffed Mushrooms Recipes

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.

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.

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD

Steps:

• Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
• Preheat grill to medium-high and oven to 425 degrees F.
• Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
• Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
• Remove mushroom caps from grill.
• To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
• Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
• Serve 2 caps with a pile of salad alongside, if desired, per person.

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.

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.

CRAB AND ARTICHOKE STUFFED MUSHROOMS RECIPE - (4.7/5)

Steps:

• remove any pieces of shell or cartilage from crab meat. Combine crab meat, artichoke hearts, mayonnaise, parmesan cheese and seasoning. Mix well. remove stems from mushrooms and fill cavities with mixture. place in a lightly oiled shallow baking dish. bake at 400 (preheated) for ten minutes until hot and bubbly

SPINACH AND ARTICHOKE STUFFED MUSHROOMS

Steps:

• Pre-heat broiler on low.
• Clean mushrooms and scoop out gills, hollowing out to form cups.
• In a saute pan, heat 1 tbs. butter and oil over med. heat.
• Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
• Remove to a paper towel to drain of any liquid and cool.
• Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
• In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
• Sprinkle stuffed mushroom caps generously with breadcrumbs.
• Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Heat oven to 375°F.
• Cook spinach in large nonstick skillet on medium-high heat 4 to 5 min. or just until spinach is wilted, stirring occasionally. Remove from heat. Cool 5 min.
• Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
• Fill mushroom caps with spinach mixture; place on baking sheet.
• Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400. Place mushrooms in large plastic bag. Drizzle in just enough oil to coat (1/4 c). SHake the mushrooms and scatter onto cookie sheet. Roast 10 min., round side up. Season with s and p and flip over. Toss drained arts. with a drizzle of evoo, garlic, nutmeg, thyme, grated Parm.cheese and parsley. Generously fill the caps, mounding up. Top with Asiago scheese and return to oven. Cook 5 min more to melt cheese. Serve warm.

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.

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.