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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
Servings 12
Ingredients
- 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
Instructions
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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.
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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.
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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.