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

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

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.

No additional tips available.

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

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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.

Artichoke and Cheese Stuffed Mushrooms

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