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Artichoke Stuffed Mushrooms


"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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45 m servings 156 cals
Original recipe yields 12 servings (24 mushrooms)


  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 175
  1. 230 Ratings

Most helpful positive review

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 botto...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive

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 botto...

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 ...

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....

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 deli...

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.

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...

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! No...

LOVE these! My only stray from the recipe was using mozzarella cheese in place of the Italian cheese blend (<- didn't have any). I love when something looks fancy and complicated but was actua...

Because there were only the two of us, I made half a batch of these little marvelous wonders! That was a mistake! They are SOOO yummy! I made them as written, using Anita's suggestion to slic...