Artichoke and Green Chile Stuffed Mushrooms

Artichoke and Green Chile Stuffed Mushrooms

 

When it comes to entertaining or get-togethers I’m always most comfortable being in charge of the appetizer, salad or dessert course.  Main dishes are a little trickier for me, especially when I’m responsible for feeding a crowd.  There are a few dishes that I do well but I get nervous around meat.  Fish, steaks, braised meats and pasta are within my comfort zone but come summer when grilling season comes around, I’m useless.  When hosting a summer gathering at home, I always rely on a kind volunteer to man the grill for me.  It’s not that I can’t do it–I’ve successfully grilled meats before–but the confidence isn’t there and that’s not a good frame of mind to be in when feeding people.

 

Artichoke and Green Chile Stuffed Mushrooms

 

So when this month’s summer barbecue-themed assignment for Blogger C.L.U.E. came around, I knew my pick would be an appetizer, salad or dessert.  But this didn’t mean that I wasn’t tempted by these Grilled Ribs with Mango Pineapple Sauce from Kelli’s Kitchen.  Kelli is from Oklahoma and has created a wonderful collection of tempting recipes over the five years she has been blogging.  One of her specialties is canning, one I haven’t quite mastered along with grilling (though I’ve enjoyed being taught by some of my favorite Bay Area bloggers during a jam-making session a few years ago).  And frying?  I generally don’t like the mess but Kelli might turn me into a frying convert with her No Mess Hot Wings.  Her recipe seems so simple and I’ll never turn down hot wings when they’re around.

When I came across these Stuffed Mushrooms I knew I’d found my recipe for this month.  I liked all the components of Kelli’s recipe and how easy they would be to put together.  One substitution I had to make was to replace the currently-out-of-season crab with artichokes and green chiles and I added some Parmesan cheese to make up for not having a key ingredient in Kelli’s original recipe.

The recipe has such a great foundation that my vegetarian version worked out well, I thought.  The cream cheese base for the artichokes and green chiles gave these appetizers substance without being too rich or too heavy.  With just a few other items–charcuterie, cheese, crackers, nuts and wine–my husband and I had a very nice little summer party poolside but I can’t wait to share these stuffed mushrooms with guests, especially once crab season is here and I can serve them exactly the way Kelli made them.

Scroll down below for more summer barbecue recipes from my friends.

 

Artichoke and Green Chile Stuffed Mushrooms

Artichoke and Green Chile Stuffed Mushrooms

Artichoke and Green Chile Stuffed Mushrooms

 

5.0 from 2 reviews
Artichoke and Green Chile Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 12
Ingredients
  • 12 mushrooms, cleaned, stemmed and gills removed
  • ⅔ - ¾ cup chopped artichokes (I used canned, quartered artichokes)
  • 1½ - 2 tablespoons canned mild green chiles
  • ½ cup (4 ounces) cream cheese, softened
  • 2-3 tablespoons Italian parsley, finely chopped
  • 2 tablespoons scallions, chopped
  • ¼ - ⅓ teaspoon cumin (or to taste)
  • Salt and pepper to taste
  • ½ cup bread crumbs (I used Panko)
  • 2 - 3 tablespoons Parmesan cheese
  • Nonstick cooking spray
Instructions
  1. Preheat your oven to 375℉. Line a baking sheet with parchment paper or use a cast iron skillet. Prep by spraying the skillet with nonstick spray. Arrange the hollowed-out mushroom caps facing up on the baking sheet or skillet.
  2. In a bowl, combine the cream cheese, artichokes, green chiles, parsley, scallions, cumin, salt and pepper and two tablespoons of the Parmesan cheese. Use the smaller amount of cumin and adjust to your liking by adding more if you like.
  3. Spoon the cream cheese mixture onto the hollowed-out mushroom caps, sprinkle with bread crumbs then the remaining one tablespoon Parmesan cheese. Spray with tops with nonstick spray and bake until fragrant and the cheese and breadcrumbs are golden. If, after 30 minutes, your mushrooms are still not golden, pop them under the broiler but watch them closely. Mine needed only a minute or two to brown on top. Best served warm.

Check out my friends’ summer-themed recipes below:

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Comments

  1. Great substitution, Jean, especially since it will give vegetarian guests something delicious at your next party. I’d like to try both yours and Kelli’s original with crab!

  2. I adore stuffed mushrooms and I’m excited to have two new recipes to try! Boy would I love to be invited to your house for dinner 🙂

  3. They look so pretty and must taste wonderful. A great choice of filling.

    Cheers,

    Rosa

  4. What a delicious little bite sized treat – perfect for any summer gathering!

  5. Oh my gosh! I know I’d love the original recipe stuffed with crab because I’m a huge crab person, but wow, your vegetarian version looks delicious too. The best part about them is that I’m the only one in the family that likes mushrooms so I’d have to eat them all! 🙂

  6. Hi Jean! My favorite part of Blogger CLUE each month is when I look at the list trying to figure out who made my recipe – this month I could not do it. I know it’s been less than a year but I totally forgot making these mushrooms! 🙂 You took such gorgeous photos…………..you made them looks so delicious. I’m glad you enjoyed them and with all the vegetarians in our family, I’m going to make them you way! 🙂

  7. Stuffed mushrooms are so tasty…I remember the first time that I ate one and I have been in heaven ever since! These sound absolutely delicious. I can hardly wait to give them a try both with and without crab….that said, I am on the Oregon coast vacationing at the moment and I am thinking that I will have no trouble finding a crab!

  8. The photos are stunning! I feel like I’m at the party with you. Great recipe, can’t wait to try this.

  9. I love stuffed mushrooms and this version sounds delicious.

  10. Artichoke and Green Chiles sound like a perfect filling for stuffed mushrooms…I will be making these at my next barbecue! Lovely!

  11. Oh Jean – you picked a perfect treat! I could eat these all day long – what a great choice! I wish we lived closer, I would have been over for wine and appetizers. Let’s email each other to connect on a day to get together – been WAY too long!

  12. What lovely stuffed mushrooms. I’m inspired to try your version with artichokes with homemade cashew cheese.

  13. This made me laugh because I will take the main dish any day over appetizers–which I love to eat but am totally intimidated by making! So much little nit picky work–so many chances for me to make a mess and botch things! But eating them? I’m there–I would plant my butt by your mushrooms and just munch!

  14. This looks scrumptious, perfect for summer gatherings!

  15. I’ve never had artichokes in a stuffed mushroom before, but I must say that sounds delicious!

  16. How delicious are these stuffed mushrooms! I love artichokes and I can just imagine how tasty these must be! Pinned, too!

  17. These mushrooms look like the perfect summer appetizer!

  18. I love stuffed mushrooms, what tasty bites! These are sure to fly off the table at appetizer hour :).

  19. I know this was meant for an appetizer… but I see dinner (or lunch!) written all over them. Pure grilling perfection!!

  20. The photos are stunning and this recipe – this is perfect for entertaining this summer! Love the green chile factor!

  21. These sound delightful, Jean! I loved having your blog this month. Now, to find the time to make all the other recipes I found!!!

  22. Your photography is stunning! My husband would love these mushrooms, too.

  23. Ooooh! I love stuffed mushrooms and these look delectable! Artichoke in the mushrooms is always winner. I’ll have to try this soon, I’ve never had it with green chilis. Nice choice!

  24. That looks fantastic!! I would eat all that just at my dinner!

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