Stuffed Mushroom Recipe
Stuffed mushrooms filled with marinated artichokes, cream cheese, Parmesan, and a breadcrumb topping.
Servings: 8 servings
Ingredients
Ingredients
- 1 6 ounce jarmarinated artichoke heartsdrained and finely chopped (see note 1)
- 3 ouncescream cheesesoftened
- 1/4 cupfreshly grated Parmesan cheeseor shredded
- 1/4 cupmayonnaise
- 2 tablespoonsthinly sliced scallionsplus more for garnish
- 16 ounceslarge white button mushroomsstems removed and discarded see note 2
- 1 cupunseasoned breadcrumbs see note 3
- 1/2 teaspoonItalian seasoning see note 4
- 2 tablespoonsolive oilor melted butter
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil.
- Drain the 1 (6‑ounce) jar marinated artichoke hearts and finely chop them. Place the chopped artichokes in a medium bowl.
- Add the 3 ounces softened cream cheese, 1/4 cup grated or shredded Parmesan cheese, 1/4 cup mayonnaise, and 2 tablespoons thinly sliced scallions to the bowl with the artichokes. Stir until the mixture is uniformly combined.
- Remove and discard the stems from the 16 ounces large white button mushrooms. If the mushroom caps are wet, gently pat them dry with a paper towel.
- Arrange the mushroom caps cavity-side-up on the prepared baking sheet.
- Spoon the filling into each mushroom cap, mounding a bit on top so each cap is well filled.
- In a small bowl, combine 1 cup unseasoned breadcrumbs, 1/2 teaspoon Italian seasoning, and 2 tablespoons olive oil (or 2 tablespoons melted butter). Mix until the breadcrumbs are evenly moistened.
- Divide the breadcrumb mixture evenly among the stuffed mushrooms and press the crumbs lightly into the filling with your fingers so they adhere.
- Bake on the middle oven rack for 12 to 15 minutes, or until the breadcrumbs are golden brown and the filling is heated through.
- Remove from the oven and garnish with additional thinly sliced scallions before serving.
Equipment
- Oven
- Rimmed baking sheet
- parchment paper or foil
- Mixing Bowl
- Small Bowl
Notes
Artichoke hearts:Look for jars of artichoke hearts in brine. Their rich, acidic flavor tastes great in this recipe.
Mushrooms:Or substitute baby portobello mushrooms for the white button mushrooms.
Breadcrumbs:Store-bought panko is fine, but homemade breadcrumbs are great if you have them, especially if you freeze leftover bread. If you’re using fresh bread, dry it out in a 300-degree oven in about 15 minutes (just place it on a baking sheet). Pulse the bread in afood processor or blenderuntil finely ground.
Italian seasoning:To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Yield:Your exact yield will depend on the size of the mushrooms that you buy. My suggested yield, 8 servings of 2 pieces each, is based on 16 mushrooms that weigh 1 ounce each before cooking. Bigger mushrooms are easier to stuff.
Storage:Store leftover mushrooms covered in the refrigerator for up to 4 days. The mushrooms may start to leak water and shrivel, but they are still safe to eat.
Mushrooms:Or substitute baby portobello mushrooms for the white button mushrooms.
Breadcrumbs:Store-bought panko is fine, but homemade breadcrumbs are great if you have them, especially if you freeze leftover bread. If you’re using fresh bread, dry it out in a 300-degree oven in about 15 minutes (just place it on a baking sheet). Pulse the bread in afood processor or blenderuntil finely ground.
Italian seasoning:To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Yield:Your exact yield will depend on the size of the mushrooms that you buy. My suggested yield, 8 servings of 2 pieces each, is based on 16 mushrooms that weigh 1 ounce each before cooking. Bigger mushrooms are easier to stuff.
Storage:Store leftover mushrooms covered in the refrigerator for up to 4 days. The mushrooms may start to leak water and shrivel, but they are still safe to eat.