Baked Artichoke Stuffed Mushrooms
Easy and tasty baked Artichoke Stuffed Mushrooms make the perfect appetizer for a Christmas, holiday, or game day party, or even a light snack. If you like hot artichoke dip and stuffed mushrooms, you will love this simple recipe.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 24 fresh button or portabella mushroom caps
- 2 tbsp olive oil (divided)
- 1/4 cup minced shallots
- 1/4 cup dry white wine (Chardonnay, sauvignon blanc, or any white wine will work)
- 2 garlic cloves (minced)
- 1/4 cup fresh breadcrumbs
- 14 oz can artichoke hearts (drained and chopped)
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Lightly grease a wire rack and place it on a baking sheet with sides.
- 3
Wipe any dirt or debris off of the mushrooms with a damp paper towel. Gently twist off or pop the stems out and chop them up. Place the empty mushroom caps on the wire rack.
- 4
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems and minced shallots and cook for four minutes. Add the garlic and cook an additional minute.
- 5
Add the wine and cook for about three more minutes, or until the liquid evaporates. Remove the pan from the heat and let cool for a few minutes.
- 6
Add the breadcrumbs, chopped artichoke hearts, parmesan cheese, mayonnaise, salt, and pepper to the mushroom mixture, and stir until everything is well combined.
- 7
Use a small ice cream scoop or small spoon and fill the mushroom caps with the artichoke mixture. Use a pastry brush and coat the mushrooms lightly with the rest of the olive oil.
- 8
Bake for 15-20 minutes depending on the size of your mushrooms, or until the filling is golden brown. Serve warm or at room temperature.