Artichoke Stuffed Mushrooms Recipe - Allrecipes.com
Artichoke Stuffed Mushrooms Recipe
  • READY IN 45 mins

Artichoke Stuffed Mushrooms

Recipe by  

"These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!"

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Ingredients Edit and Save

Original recipe makes 24 mushrooms Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  2. 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.
  3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2012

I'd just like to add that sauteeing the caps mushrooms in some olive oil before baking makes them softer. Also, I added some more shredded cheese to the top before baking. Also cutting the bottoms of the mushroom caps to make them flush will keep the shrooms from toppling over. I usually dont have too much filling left over but that will depend on how big your mushrooms are. I try to get the container with the biggest mushrooms and stuff em way up high. I am the recipe author, for those who think these are bland, add only half off the cream cheese and saute FRESH garlic with your onions. For all those who have extra stuffing left, again, add half the cream cheese and PEEL your mushroom caps. This opens them up so you can add more stuffing. This is a "starter" recipe that you can modify. I have gotten lazy and now throw all the stuffing ingredients into my food processor! Cheers and happy cooking.

 
Most Helpful Critical Review
Dec 12, 2011

The taste of these stuffed mushrooms was great. My only problem was after baking there was too much liquid in the pan. I think the mushrooms extract a lot of liquid when cooking in the oven. My solution is to try and add some seasoned breadcrumbs. Wondering if anyone else had that problem.

 
Jun 09, 2009

If you are looking for the next appetizer to serve at your dinner party. You just found it. I took these to a dinner party and they were a huge hit. I followed as stated, only my onion was a bit small and I put 1/8 teaspoon pepper in as I did not add as I cooked the onion. The baking time is straight up. If you use the stuffing mushrooms, which I was very happy to find, but wish I had bought two packages, because I thought it said stuff 12.. haha.. my mistake. I might add that the comment by one person at the party was "these are better than any I have eaten at a restaurant".. GREAT job CC.. you made me a hit! UPDATE: For the poster below.. If you have leftovers, I just tasted.. Yummy on crackers, spread it on a bagel, stuff it in some chicken and bake. Lots to do with just the filling.

 
May 15, 2009

I made these exactly as written, except I used mozzerella and shredded parmesan because I didn't have any Italian blend shredded cheese. So, I'm eating one in the kitchen while I take the photo... Me: MAN! These mushrooms are gooood! ~ Him (from the other room): I haven't tried one yet." ~ Me: "You will be happy when you do." ~ Him: "MMM! These are the best stuffed mushrooms I've ever had." ~ Me: "Really? She'll be happy to hear that - they're Chicago's. ~ Him: "Delicious!" ~ Me: "I almost don't want to tell her cuz she'll be all full of herself." Nicely done. :D

 
Aug 06, 2009

EXCELLENT stuffed mushrooms! I followed recipe as written, but I baked them in a 9x13 glass dish with a bit of melted butter on the bottom and covered them. The mushrooms were tender and so delicious. I used jumbo mushrooms and overstuffed a bit, which didn't matter because I sopped up the drippings with crusty bread (; these are truly addicting and plan to have a "dinner" with these alone. This is replacing my stuffed mushroom recipe I have made for years, absolutely wonderful. I broiled these for a few minutes at the end. Thanks CC84Anita for sharing this :)

 
Apr 13, 2011

Nice balance of flavors but a little too creamy for my tastes. Maybe add a little less cream cheese and bake them longer. Also, I used minced fresh garlic rather than the garlic salt.

 
Aug 26, 2009

I used the non-marinated artichokes, mozzarella and parm cheeses. These were awesome - I was lucky to get one. I need to make some when no one is around so I can have some guilty food pleasure all to myself. Thanks Anita for sharing this.

 
May 26, 2009

Perfect! I followed the recipe exactly, except I too used reduced fat cream cheese and sour cream. Artichoke dip and stuffed mushrooms are 2 of my favorite appetizers, so this was awesome! Now if I can figure out a way to add bacon for a true trifecta of favorites.....

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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