Easy Artichoke Stuffed Mushrooms

The Super Bowl is right around the corner and whether you are looking for great food ideas for a Super Bowl Party or easy and quick Super Bowl Food recipes I have you covered.

Easy Artichoke Stuffed Mushrooms are the answer to your game day food quandary! If you are like me, you want something that is delicious, but it has to be quick and easy that can be prepared ahead of time and then just popped in the oven when your guests arrive or when the big game starts. Well then, let me introduce you to your new soon to be new favorite game day appetizer Easy Artichoke Stuffed Mushrooms. If you like hot artichoke dip and if you like stuffed mushroom caps, you will love Easy Artichoke Stuffed Mushrooms. I took a dish of these tasty morsels to a party last week, and they were gone in a flash! So depending on how many folks you are feeding, you might want to double this recipe for stuffed mushrooms!

If you need more yummy Super Bowl food ideas, check out my post, Score Big with 10 Super Bowl Snacks.

The ingredients for Easy Artichoke Stuffed Mushrooms include fresh button or portabella mushrooms, olive oil, chopped shallots, garlic, dry white wine, soft fresh breadcrumbs, a can of artichoke hearts, Parmesan cheese, mayonnaise and kosher salt and pepper.

To make Easy Artichoke Stuffed Mushrooms gather your ingredients and preheat the oven to 350 degrees F.

Lightly grease a wire rack and place it on a baking sheet with sides.

Wipe any dirt or debris off of the mushrooms with a damp paper towel. Remove the stems and chop them up. Place the mushroom caps on the wire rack.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems and minced shallots and cook 4 minutes. Add the garlic and cook an additional minute.

Add the wine and cook for about 2-3 more minutes or until the liquid evaporates. Remove from the heat and let cool for a few minutes.

Add the breadcrumbs, chopped artichoke hearts, Parmesan cheese, mayonnaise, and salt and pepper to the mushroom mixture, and toss until well combined.

Use a teaspoon and fill the mushroom caps with the artichoke mixture. Brush the mushrooms lightly with the rest of the olive oil.

Bake for 15-20 minutes depending on the size of your mushrooms, or until the filling is golden brown. Serve warm.

Looking for more easy appetizer recipes? Check out these posts: Score Big with 10 Super Bowl Snacks, Baked Bacon Ranch Jalapeño Peppers, and Brown Sugar Glazed Bacon Wrapped Shrimp. 

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Artichoke Stuffed Mushrooms Recipe

The Super Bowl is right around the corner and whether you are looking for great food ideas for a Super Bowl Party or easy and quick Super Bowl Food recipes I have you covered.

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Course

Appetizer

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Mushrooms MetricUS Imperial

Ingredients

• 24 large fresh button or portabella mushrooms
• 2 Tbsp olive oil divided
• 1/4 cup minced shallots
• 1/4 cup dry white wine Chardonnay, Sauvignon Blanc or really any white wine will work
• 2 garlic cloves minced
• 1/4 cup soft fresh breadcrumbs
• 14 oz can baby artichoke hearts drained and chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper

Course Appetizer Cuisine American Prep Time 10 minutes Cook Time 25 minutes Servings Mushrooms MetricUS Imperial Ingredients 24 large fresh button or portabella mushrooms 2 Tbsp olive oil divided 1/4 cup minced shallots 1/4 cup dry white wine Chardonnay, Sauvignon Blanc or really any white wine will work 2 garlic cloves minced 1/4 cup soft fresh breadcrumbs 14 oz can baby artichoke hearts drained and chopped 1/2 cup grated Parmesan cheese 1/2 cup mayonnaise 1/4 tsp kosher salt 1/4 tsp ground black pepper

Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly grease a wire rack and place it on a baking sheet with sides.
3. Wipe any dirt or debris off of the mushrooms with a damp paper towel. Remove the stems and chop them up. Place the mushroom caps on the wire rack.
4. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems and minced shallots and cook 4 minutes. Add the garlic and cook an additional minute.
5. Add the wine and cook for about 2-3 more minutes or until the liquid evaporates. Remove from the heat and let cool for a few minutes.
6. Add the breadcrumbs, chopped artichoke hearts, Parmesan cheese, mayonnaise, and salt and pepper to the mushroom mixture, and toss until well combined.
7. Use a teaspoon and fill the mushroom caps with the artichoke mixture. Brush the mushrooms lightly with the rest of the olive oil.
8. Bake for 15-20 minutes depending on the size of your mushrooms, or until the filling is golden brown. Serve warm.

Recipe Notes

*This recipe was updated on February 4, 2017, to include 1/4 cup dry white wine which was inadvertently left off the original list of ingredients. 

Nutrition Facts

Artichoke Stuffed Mushrooms Recipe

Amount Per Serving

Calories 36 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0.4g 2%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg 0%

Sodium 216mg 9%

Potassium 61mg 2%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

Vitamin A 1%

Vitamin C 3%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.