Artichoke and Green Chile Stuffed MushroomsLayers 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.
Check out my friends’ summer-themed recipes below:
Artichoke and Green Chile Stuffed Mushrooms
Impress your guests with these stuffed mushrooms. They'll never guess how easy they are to put together.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 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.
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