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
Scale
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.
