Artichoke And Cheese Stuffed Mushrooms Recipes

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SPINACH-ARTICHOKE STUFFED MUSHROOMS

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2-1/2 dozen

Number Of Ingredients 10



Spinach-Artichoke Stuffed Mushrooms image

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese

ARTICHOKE STUFFED MUSHROOMS

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Provided by ChicagoCookie84-Anita

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 10



Artichoke Stuffed Mushrooms image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
  • Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

ARTICHOKE-STUFFED MUSHROOMS

Make and share this Artichoke-Stuffed Mushrooms recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 40m

Yield 30 appetizers

Number Of Ingredients 12



Artichoke-Stuffed Mushrooms image

Steps:

  • Rinse and pat dry the mushrooms.
  • Remove stems and chop, reserve caps.
  • Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
  • Add wine and cook 2 minutes till liquid evaporates.
  • Stir in crumbs.
  • Remove from heat and let cool.
  • Combine onion mixture, artichokes and next 5 ingredients.
  • Spoon 1 tsp into each cap.
  • Place on lightly greased rack in a roasting pan.
  • Bake 350F for 12-15 minutes or till golden.

Nutrition Facts : Calories 42, Fat 2.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 120.6, Carbohydrate 3.8, Fiber 1, Sugar 0.9, Protein 1.9

1 1/2 lbs fresh large mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 (14 ounce) can artichoke hearts, drained and chopped
3 green onions, chopped
2 garlic cloves, minced
1/2 cup parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

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