Artichoke and Cheese Stuffed Mushrooms Recipe

Name: Artichoke and Cheese Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large (2 1/2 to 3 inches wide) white mushrooms; 1/4 cup extra-virgin olive oil, for drizzling; Salt and pepper; 2 cans sliced or quartered artichoke hearts; 2 cloves minced garlic; 1/4 teaspoon freshly grated nutmeg, eyeball it; Pinch dried thyme; Handful grated Parmesan; Handful parsley leaves, finely chopped; 1 tub shredded Asiago cheese, 8 ounces

Servings: persons

1
Preheat oven to 400 degrees F.
2
Place mushrooms in a large plastic food storage bag.
3
Drizzle in just enough extra-virgin olive oil to coat about 1/4 cup should do it.
4
Shake the mushrooms to coat and scatter out onto a cookie sheet.
5
Roast 10 minutes, round-side-up.
6
Season with salt and pepper and flip over.
7
Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley.
8
Generously fill the mushroom caps, mounding the filling up.
9
Top the artichokes with shredded Asiago cheese and return to oven.
10
Cook mushrooms 5 minutes more to melt cheese and set filling.
11
Serve warm.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 large (2 1/2 to 3 inches wide) white mushrooms, 1/4 cup extra-virgin olive oil, for drizzling, Salt and pepper, 2 cans sliced or quartered artichoke hearts, and more.

Yes, Artichoke and Cheese Stuffed Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and Cheese Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions