Stuffed Mushroom Recipe
User Reviews
5
Stuffed Mushroom Recipe
Description
Stuffed Mushroom Recipe creates filled mushrooms by removing the stems from large white button mushrooms and stuffing the caps with a mix combining marinated artichoke hearts, softened cream cheese, Parmesan cheese, mayonnaise, and scallions. The marinated artichokes contribute a subtle tangy flavor that complements the richness of the cheeses. Topping the stuffed caps with breadcrumbs blended with Italian seasoning and olive oil adds a crisp, flavorful crust when baked.
The mushrooms bake at 350°F until the filling is hot throughout and the crumb topping turns golden brown. This method yields tender mushrooms with a creamy interior and a lightly crunchy top. The scallion garnish adds a fresh note.
These stuffed mushrooms often serve as an appetizer or side, suitable for parties, dinners, or casual meals. Their balance of creamy and herbaceous flavors with a variation in texture makes them interesting and appealing. They also benefit from being made with marinated artichokes providing rich, acidic undertones.
Leftovers can be refrigerated covered for up to 4 days, although mushrooms may release moisture and soften over time. Using homemade or dried, toasted breadcrumbs may enhance flavor and texture. Baby portobello mushrooms can replace white button mushrooms as a variation.
Ingredients
- 1 (6 ounce) jar artichoke hearts drained and finely chopped (see note 1, marinated
- 3 ounces cream cheese softened
- 1/4 cup Parmesan Cheese or shredded, freshly grated
- 1/4 cup mayonnaise
- 2 tablespoons scallions plus more for garnish, thinly sliced
- 16 ounces white button mushrooms stems removed and discarded (see note 2, large
- 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
- Use artichoke hearts preserved in brine for their acidic and rich flavor in the filling.
- Homemade breadcrumbs are preferred, especially when dried and pulsed finely; fresh breadcrumbs can be dried in a 300°F oven for 15 minutes before processing.
- Substitute baby portobello mushrooms for white button mushrooms if desired.
- Yield depends on mushroom size; 16 one-ounce mushrooms yield approximately 8 servings with 2 mushrooms each.
- Store leftovers covered in the refrigerator up to 4 days, noting possible water release and slight shriveling of mushrooms.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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