When it comes to hosting a large party or holiday event, quick and crowd-pleasing appetizers are your friend. These artichoke dip stuffed mushrooms are easy, comforting and always a hit. You can do most of the prep ahead of time, then bake them with the filling right before serving.
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These mushroom bites are extremely popular with guests, so be sure to make enough to go around. This recipe doubles, or even triples, as needed.
Things You’ll Need
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24 large baby portobello mushrooms
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3 tablespoons olive oil, for drizzling
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Salt and pepper, to taste
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1 ½ cups marinated artichoke hearts, finely chopped
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¼ teaspoon cayenne pepper
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3 cloves minced garlic
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¼ teaspoon freshly grated nutmeg
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½ teaspoon Italian seasoning
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¼ cup Parmesan cheese, grated
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¼ cup fresh parsley, finely chopped
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1 ½ cups Asiago cheese, grated
Step 1
Preheat oven to 400 degrees Farhenheit. Thoroughly wash and dry the mushrooms and remove their stems, and then place the mushrooms in a large bowl. Drizzle the olive oil on top, add in a dash of salt and pepper, and stir to coat. Place the mushrooms on a large baking sheet, round-side up, and bake for 12 minutes. Set aside while you make the filling.
Step 2
Drain the marinated artichokes and transfer them to a cutting board. Use a sharp knife to chop the artichokes into smaller pieces, then transfer them to a large mixing bowl.
Step 3
Add in a dash of salt and pepper, the cayenne pepper, garlic, nutmeg, Italian seasoning, Parmesan cheese and parsley. Mix well to combine.
Step 4
Generously fill the mushroom caps, mounding the filling on top. Top the stuffed mushrooms with the shredded Asiago cheese and bake for 8 minutes, or until the cheese is melted.
Serve warm.
