The Artichoke Parmesan Stuffed Mushrooms Recipe is an absolute crowd-pleaser that combines creamy, tangy artichokes with the salty richness of Parmesan cheese, all nestled inside tender mushroom caps. This appetizer is not only easy to make but also packed with flavor and texture that will have everyone reaching for seconds. Whether you’re hosting a party or craving a delicious snack, these stuffed mushrooms never disappoint and add a touch of elegance to any gathering.
Ingredients You’ll Need
To whip up this incredible recipe, you’ll only need a handful of straightforward ingredients, each carefully chosen to bring out the perfect balance of creaminess, savoriness, and freshness. Every component plays its part in creating that irresistible filling and lovely bite-sized mushroom base.
- Marinated artichoke hearts: Three 6-ounce jars, drained—these provide a tangy, slightly briny flavor that’s the heart of the stuffing.
- Freshly grated Parmesan cheese: ¾ cup—for that sharp, nutty kick that melts beautifully into the filling.
- Garlic salt: 1 teaspoon—to add just the right touch of garlicky savor without overpowering the other flavors.
- Cream cheese: 4 ounces, softened—this ingredient lends a luscious, creamy texture that binds everything.
- Mushroom caps: 18 to 24 pieces—preferably medium-sized, with stems removed, their mild earthiness is the perfect vessel for the filling.
How to Make Artichoke Parmesan Stuffed Mushrooms Recipe
Step 1: Prep Your Oven and Baking Sheet
First things first, preheat your oven to 350ºF. Line a rimmed baking sheet with foil, then place a baking rack on top. The rack is a clever touch as it lets the mushrooms cook evenly on all sides without getting soggy underneath. Set this aside while you prepare the filling.
Step 2: Create the Artichoke Parmesan Filling
Dump those marinated artichoke hearts into a food processor and pulse about four times. You want the artichokes finely chopped but not mushy, so keep an eye on the texture. Next, add your freshly grated Parmesan, garlic salt, and softened cream cheese, pulsing two or three more times until everything is well combined into a creamy, flavorful mixture that’s easy to scoop.
Step 3: Stuff the Mushrooms and Bake
Spoon the luscious artichoke Parmesan mixture generously into each mushroom cap, filling it up nicely but without spilling over. Arrange the stuffed mushrooms on the prepared baking rack, then pop the tray into your preheated oven. Bake for 15 to 20 minutes, or until the filling is piping hot and the mushrooms have softened just right. The kitchen will smell like magic in no time.
How to Serve Artichoke Parmesan Stuffed Mushrooms Recipe
Garnishes
A little garnish goes a long way to brighten up these stuffed gems. Try sprinkling freshly chopped parsley or a pinch of cracked black pepper on top right after baking to add that fresh color and an extra layer of aroma that really pops.
Side Dishes
These mushrooms pair beautifully with crisp salads or light pasta dishes, making them a versatile appetizer or side. Consider serving alongside a zesty lemon arugula salad or a simple garlic butter pasta for a complete and balanced meal experience.
Creative Ways to Present
For a party, arrange your Artichoke Parmesan Stuffed Mushrooms Recipe on a rustic wooden platter with lemon wedges scattered about. Alternatively, serve them in individual mini muffin tins to keep them upright and perfectly portioned—such a charming way to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though they rarely last long), store the mushrooms in an airtight container in the fridge for up to two days. This helps maintain the texture and flavors without the stuffing drying out.
Freezing
While these stuffed mushrooms are best enjoyed fresh, you can freeze them if needed. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to one month. To enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat your leftover Artichoke Parmesan Stuffed Mushrooms Recipe in a preheated oven at 350ºF for about 10 minutes. This method ensures the mushrooms warm evenly without becoming soggy or losing their delightful texture.
FAQs
Can I use fresh artichokes instead of marinated ones?
Fresh artichokes could work but require more prep, like boiling and peeling. Marinated artichokes add instant flavor and convenience, which makes this recipe quick and easy without sacrificing taste.
Are other types of mushrooms suitable for this recipe?
Absolutely! While cremini or white button mushrooms are common choices, you can use portobello caps for a larger, meatier bite or baby bella mushrooms for a different texture. Just ensure they are cleaned and stems removed.
Is this recipe vegetarian and gluten-free?
Yes, the Artichoke Parmesan Stuffed Mushrooms Recipe is vegetarian-friendly and naturally gluten-free as long as your Parmesan cheese and any seasonings used do not contain gluten additives.
Can I prepare this recipe in advance?
Yes! You can stuff the mushrooms ahead of time and refrigerate them uncovered for up to 24 hours before baking, which can be a great time saver for gatherings.
What wine pairs well with this dish?
A crisp white wine such as Sauvignon Blanc or a light Chardonnay complements the creamy and tangy flavors perfectly, elevating the tasting experience.
Final Thoughts
Trust me, once you try the Artichoke Parmesan Stuffed Mushrooms Recipe, it will quickly become a favorite to make again and again. With its creamy, cheesy filling and tender mushrooms, this dish brings so much warmth and flavor to your table. Go ahead and give it a try—you’re going to love sharing this little bite of joy with friends and family!
Print
Artichoke Parmesan Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 to 24 stuffed mushrooms (approximately 2 to 2.5 dozen serves)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Artichoke Parmesan Stuffed Mushrooms are a delicious and elegant appetizer featuring marinated artichoke hearts, rich Parmesan cheese, and creamy cream cheese stuffed inside tender mushroom caps and baked to perfection. Perfect for parties or a sophisticated snack.
Ingredients
Filling
- 3 (6-oz) jars marinated artichoke hearts, drained
- ¾ cup freshly grated Parmesan cheese
- 1 tsp garlic salt
- 4 oz cream cheese, softened
Mushrooms
- 18 to 24 mushroom caps
Instructions
- Preheat oven: Preheat the oven to 350ºF (175ºC). Line a rimmed baking sheet with foil and place a baking rack on top. This setup allows for even heat circulation and easy cleanup.
- Prepare filling: Place the drained artichoke hearts in a food processor. Pulse 4 times until they are finely chopped but not pureed. Add the freshly grated Parmesan cheese, garlic salt, and softened cream cheese to the processor. Pulse 2 to 3 more times until all ingredients are well combined and form a creamy mixture.
- Stuff mushrooms: Using a spoon, fill each mushroom cap generously with the prepared artichoke mixture. Arrange the stuffed mushrooms evenly on the baking rack placed over the foil-lined baking sheet.
- Bake: Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes, or until the filling is heated through and the mushrooms are tender. Remove from oven and serve warm.
Notes
- Use fresh mushrooms with caps intact for the best presentation and texture.
- If you don’t have a food processor, chop the artichokes finely by hand and mix the filling ingredients thoroughly.
- For extra flavor, sprinkle a little extra Parmesan cheese on top before baking.
- These can be prepared ahead and baked just before serving to save time.
- Ensure cream cheese is softened at room temperature for easier mixing.
