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Stuffed Mushroom Recipe

This Stuffed Mushroom Recipe is a crowd-pleaser! Savory, creamy bites filled with artichokes and cheese will impress your guests!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

For the Filling:

  • 1 jar marinated artichoke hearts 6 ounce, drained and finely chopped
  • 3 ounces cream cheese softened
  • 1/4 cup Parmesan cheese freshly grated or shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons scallions thinly sliced, plus more for garnish
  • 16 ounces large white button mushrooms stems removed and discarded
  • 1 cup unseasoned breadcrumbs
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons olive oil or melted butter

Instructions

Instructions

  • Step 1: Preheat your oven to 375°F (190°C) to ensure even baking.
  • Step 2: Clean the mushrooms with a damp paper towel and remove the stems.
  • Step 3: In a mixing bowl, combine cream cheese, chopped artichokes, Parmesan, mayonnaise, and scallions. Mix well.
  • Step 4: Fold in breadcrumbs and Italian seasoning for texture and flavor.
  • Step 5: Fill each mushroom cap generously with the filling.
  • Step 6: Place stuffed mushrooms on a baking sheet and drizzle with olive oil or melted butter.
  • Step 7: Bake for 20-25 minutes until tops are golden and mushrooms are tender.
  • Step 8: Let cool slightly, garnish with scallions, and serve warm.

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Baking Sheet
  • Spatula

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze unbaked mushrooms for longer storage, thaw and bake when ready.
  • Add roasted red peppers or spinach for seasonal variations.