Impress your guests with these stuffed mushrooms. They'll never guess how easy they are to put together.
Course
Appetizer
Cuisine
American
Keyword
stuffed mushrooms, artichoke appetizer
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings12
AuthorJean | Lemons + Anchovies
Ingredients
12mushroomscleaned, stemmed and gills removed
2/3 - 3/4cupchopped artichokesI used canned, quartered artichokes
1 1/2 - 2tablespoonscanned mild green chiles
1/2cup4 ounces cream cheese, softened
2-3tablespoonsItalian parsleyfinely chopped
2tablespoonsscallionschopped
1/4 - 1/3teaspooncuminor to taste
Salt and pepper to taste
1/2cupbread crumbsI used Panko
2 - 3tablespoonsParmesan cheese
Nonstick cooking spray
Instructions
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.