Baked Artichoke Stuffed Mushrooms Recipe
Ingredients
- 24 fresh button or portabella mushroom caps
- 2 tablespoons olive oil
divided
- ¼ cup minced shallots
- ¼ cup dry white wine
Chardonnay, sauvignon blanc, or any white wine will work
- 2 garlic cloves
minced
- ¼ cup fresh breadcrumbs
- 14 ounces can artichoke hearts
drained and chopped
- ½ cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Directions
- 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.
Baked Artichoke Stuffed Mushrooms Recipe
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Ratings & Reviews
Based on 10 ratings
Rating Breakdown
About this Recipe
Looking for an easy yet impressive appetizer that will be the star of your next gathering? These Baked Artichoke Stuffed Mushrooms are the perfect bite, combining two beloved party favorites into one irresistible dish. Whether you're planning a festive Christmas celebration, a lively holiday get-together, or a casual game day party, these savory mushrooms are guaranteed to be a hit.
Why This Recipe Works
This recipe shines by merging the creamy, tangy flavors of hot artichoke dip with the earthy, tender appeal of stuffed mushrooms. The result is a simple, satisfying appetizer that feels gourmet without the fuss. It's designed to bring maximum flavor with minimal effort, making it an ideal choice for any home cook looking to impress.
What to Expect
Each mushroom cap becomes a perfectly baked, tender vessel, cradling a rich and savory artichoke filling. You'll taste the bright tang of artichoke hearts beautifully complemented by the nutty depth of Parmesan cheese and a hint of garlic. The touch of dry white wine elevates the complexity, creating a sophisticated flavor profile that belies its simple preparation. These mushrooms emerge from the oven golden brown and bubbling, ready to be devoured as a light snack or a delightful starter.
Customization & Variations
This recipe offers great flexibility. You can use either button mushrooms for a classic, bite-sized appetizer or opt for larger portabella mushroom caps for a more substantial, two-bite snack. While the recipe suggests Chardonnay or Sauvignon Blanc, any dry white wine you have on hand will work beautifully to enhance the filling's flavor. For a slightly different cheesy note, consider swapping a portion of the Parmesan for another hard, salty cheese.
Serving & Context
These versatile stuffed mushrooms are ideal for a range of occasions, from elegant holiday parties to more relaxed game day gatherings. Serve them warm straight from the oven on a platter, allowing guests to easily pick them up. They make a fantastic standalone appetizer or can be part of a larger finger food spread.