Artichoke and Green Chile Stuffed Mushrooms
Layers of flavor in every bite, these mushrooms are loaded with a creamy filling of artichokes, green chiles, cream cheese and spices.
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.
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
Impress your guests with these stuffed mushrooms. They'll never guess how easy they are to put together.
- 12 mushrooms cleaned, stemmed and gills removed
- 2/3 - 3/4 cup chopped artichokes I used canned, quartered artichokes
- 1 1/2 - 2 tablespoons canned mild green chiles
- 1/2 cup 4 ounces cream cheese, softened
- 2-3 tablespoons Italian parsley finely chopped
- 2 tablespoons scallions chopped
- 1/4 - 1/3 teaspoon cumin or to taste
- Salt and pepper to taste
- 1/2 cup bread crumbs I used Panko
- 2 - 3 tablespoons Parmesan cheese
- Nonstick cooking spray
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.
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.
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:
- Artichoke and Green Chile Stuffed Mushrooms by Jean from Lemons and Anchovies
- Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan by Kathy from Bakeaway with Me
- Bourbon Baked Beans by Stacy from Food Lust People Love
- Classic Southern Potato Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Cornish Game Hens with Citrus, Herb and Whiskey Glaze by Kate from Kate’s Kitchen
- Crinkle Sugar Cookies by Lisa from Authentic Suburban Gourmet
- Crockpot Chili Dog Sauce by Kelli from Kelli’s Kitchen
- Grilled Asian-Style Chicken by Christy from Confessions of a Culinary Diva
- Grilled Chicken Shish Tawookby Sue from A Palatable Pastime
- Grilled Salmon with Mojo de Ajo by Kathy from A Spoonful of Thyme
- Grilled Southwestern Chicken Salad by Aly from Cooking in Stilettos
- Grilled Zucchini with Sea Salt and Lemon Zest by Christiane from Taking on Magazines
- Lemintini by Anna from annaDishes
- Marinated Grilled Flank Steak by Debra from Eliot’s Eats
- Oklahoma Spicy Baked Beans by Lea Ann from Cooking on the Ranch
- Spatchcock BBQ Chicken by Wendy from A Day in the Life on the Farm
- Steak Kabobs by Liz from That Skinny Chick Can Bake
- Sweet Potato Turkey Burgers by Lauren from Sew You Think You Can Cook
- White Bean Tomato and Basil Salad by Rebekah from Making Miracles
- Zesty Grilled Ham Steaks by Heather from girlichef