Stuffed Mushroom Recipe
User Reviews
5.0
51 reviews
Excellent
Stuffed Mushroom Recipe
Report
This easy Stuffed Mushroom Recipe is loaded with artichoke hearts, two cheeses, and scallions. Top them off with buttery breadcrumbs, then bake until golden brown and bubbly.
Share:
Ingredients
- 1 (6 ounce) jar marinated artichoke hearts drained and finely chopped (see note 1)
- 3 ounces cream cheese softened
- 1/4 cup freshly grated Parmesan cheese or shredded
- 1/4 cup mayonnaise
- 2 tablespoons thinly sliced scallions plus more for garnish
- 16 ounces large white button mushrooms stems removed and discarded (see note 2)
- 1 cup breadcrumbs (see note 3)
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until uniformly combined.
- Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the caps with the filling and mound additional filling on top of the mushroom.
- In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs into the filling.
- Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Garnish with thinly-sliced scallions.
Notes
- Artichoke hearts: Look for jars of artichoke hearts in brine. Their rich, acidic flavor tastes great in this recipe.
- Breadcrumbs: Store-bought pank is fine, but homemade breadcrumbs are great if you have them, especially if you freeze leftover bread. If you're using fresh bread, dry it out in a 300-degree oven in about 15 minutes (just place it on a baking sheet). Pulse the bread in a food processor or blender until finely ground.
- Mushrooms: Or substitute baby portobello mushrooms for the white button mushrooms.
- Yield: Your exact yield will depend on the size of the mushrooms that you buy. My suggested yield, 8 servings of 2 pieces each, is based on 16 mushrooms that weigh 1 ounce each before cooking. Bigger mushrooms are easier to stuff.
- Storage: Store leftover mushrooms covered in the refrigerator for up to 4 days. The mushrooms may start to leak water and shrivel, but they are still safe to eat.
Nutrition Information
Show Details
Serving
2 pieces
Calories
291kcal
(15%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
21mg
(7%)
Sodium
414mg
(17%)
Potassium
308mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
535IU
(11%)
Vitamin C
8mg
(9%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (2 mushrooms each)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 2 pieces | |
| Calories | 291kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 414mg | 17% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
Other Recipes
You'll Also Love
