Artichoke Stuffed Mushrooms
This recipe is great for a game day appetizer or an easy snack idea; a perfect combination of artichoke dip and classic stuffed mushrooms
Ingredients
- 24 button or portabella mushroom caps
- 2 tbsp olive oil
- 1/4 cup minced shallots
- 1/4 cup dry white wine
- 2 garlic cloves minced
- 1/4 cup breadcrumbs
- 14 oz can artichoke hearts drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 350 degrees F and lightly grease a wire rack and place it on a baking sheet with sides.
- 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.
- 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.
- 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.
- Add the breadcrumbs, chopped artichoke hearts, parmesan cheese, mayonnaise, salt, and pepper to the mushroom mixture, and stir until everything is well combined.
- Use a 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.
- 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.