Baked Artichoke Stuffed Mushrooms Food
ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
ARTICHOKE AND CHEESE STUFFED MUSHROOMS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.
SPINACH-ARTICHOKE STUFFED MUSHROOMS
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ARTICHOKE DIP-STUFFED MUSHROOMS
Party-goers always go for the warm artichoke dip first. Unless there are stuffed mushrooms; then they're torn. So be a thoughtful host and serve these.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 40m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450ºF.
- Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
- Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
- Combine remaining ingredients; spoon into mushrooms. Return to baking sheet (without rack).
- Bake 10 min. or until heated through.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ARTICHOKE-STUFFED MUSHROOMS
Make and share this Artichoke-Stuffed Mushrooms recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 40m
Yield 30 appetizers
Number Of Ingredients 12
Steps:
- Rinse and pat dry the mushrooms.
- Remove stems and chop, reserve caps.
- Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
- Add wine and cook 2 minutes till liquid evaporates.
- Stir in crumbs.
- Remove from heat and let cool.
- Combine onion mixture, artichokes and next 5 ingredients.
- Spoon 1 tsp into each cap.
- Place on lightly greased rack in a roasting pan.
- Bake 350F for 12-15 minutes or till golden.
Nutrition Facts : Calories 42, Fat 2.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 120.6, Carbohydrate 3.8, Fiber 1, Sugar 0.9, Protein 1.9
ARTICHOKE MUSHROOM CAPS
These crumb-topped appetizers never last long at parties. The rich filling of cream cheese, artichoke hearts, Parmesan cheese and green onion is terrific. You can broil them in your oven to enjoy any time of year. -Ruth Lewis, West Newton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion. , Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms. , Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender.
Nutrition Facts : Calories 173 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
SPINACH AND ARTICHOKE STUFFED MUSHROOMS
I had some leftover spinach and artichoke dip that I didn't know what to do with and came up with these. They are soooo good! While you could certainly use leftover dip from a restaraunt or frozen from a grocery store, a great homemade one I enjoy is Chef KPD's "recipe#198465". I hope you enjoy!
Provided by KLBoyle
Categories Vegetable
Time 22m
Yield 12 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat broiler on low.
- Clean mushrooms and scoop out gills, hollowing out to form cups.
- In a saute pan, heat 1 tbs. butter and oil over med. heat.
- Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
- Remove to a paper towel to drain of any liquid and cool.
- Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
- In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
- Sprinkle stuffed mushroom caps generously with breadcrumbs.
- Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.
Nutrition Facts : Calories 122.6, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 93.8, Carbohydrate 7.1, Fiber 1, Sugar 1.6, Protein 3.1
CRAB ARTICHOKE STUFFED MUSHROOMS
These mushrooms are addicting - https://www.delish.com/cooking/recipe-ideas/recipes/a56735/crab-artichoke-stuffed-mushrooms-recipe/
Provided by Gagoo
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
- Stuff mushrooms with mixture and transfer to a small baking sheet.
- Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
- Garnish with parsley and serve.
Nutrition Facts : Calories 207, Fat 13.3, SaturatedFat 7.5, Cholesterol 65.3, Sodium 375, Carbohydrate 7.6, Fiber 3.7, Sugar 1.8, Protein 15.5
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