Artichoke-Stuffed Mushrooms Recipe

Name: Artichoke-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs fresh large mushrooms; 1/4 cup chopped onion; 1 tablespoon olive oil; 1/4 cup dry white wine; 1/4 cup soft breadcrumbs; 1 (14 ounce) can artichoke hearts, drained and chopped; 3 green onions, chopped; 2 garlic cloves, minced; 1/2 cup parmesan cheese; 1/2 cup mayonnaise; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 1/2 lbs fresh large mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 (14 ounce) can artichoke hearts, drained and chopped
3 green onions, chopped
2 garlic cloves, minced
1/2 cup parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

1
Rinse and pat dry the mushrooms.
2
Remove stems and chop, reserve caps.
3
Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
4
Add wine and cook 2 minutes till liquid evaporates.
5
Stir in crumbs.
6
Remove from heat and let cool.
7
Combine onion mixture, artichokes and next 5 ingredients.
8
Spoon 1 tsp into each cap.
9
Place on lightly greased rack in a roasting pan.
10
Bake 350F for 12-15 minutes or till golden.

461

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 12 ingredients. The key ingredients include: 1 1/2 lbs fresh large mushrooms, 1/4 cup chopped onion, 1 tablespoon olive oil, 1/4 cup dry white wine, and more.

Yes, Artichoke-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-Stuffed Mushrooms

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