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    Grits and Pinecones » Recipes » Appetizers

    Easy Artichoke Stuffed Mushrooms Recipe

    December 7, 2020 by Sharon Rigsby 12 Comments

    Jump to Recipe Print Recipe
    Baked artichoke stuffed mushroom, Pinterest pin.

    Easy and tasty Artichoke Stuffed Mushrooms make the perfect appetizer for a Christmas, holiday, or game day party, or even a light snack. If you like hot artichoke dip and stuffed mushrooms, you will love this simple recipe.

    Artichoke stuffed mushroom on a cutting board.

    It is a fun way to add more vegetables to your diet and turn them into something special. And, I predict that these low-carb, make-ahead wonders will soon be one of your new favorite appetizers.

    The artichoke stuffing is incredible on its own and goes beautifully with the earthy mushrooms. Each bite not only brings a rich combination of flavors and textures but an entirely new level of deliciousness. 

    Here’s what you will need:

    Mushroom caps, artichoke hearts, and other ingredients for stuffed mushrooms.

    You will need whole button or portabella mushroom caps, olive oil, chopped shallots, garlic, dry white wine, soft, fresh breadcrumbs, a can of artichoke hearts, Parmesan cheese, mayonnaise, and kosher salt and pepper.

    Here’s how to make it:

    1. To make this easy stuffed mushroom recipe, gather your ingredients and 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. Gently twist off or pop the stems out and chop them up. Place the empty 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 for four minutes. Then, add the garlic and cook an additional minute.Chopped artichokes and shallots cooking in a skillet.
    5. Add the wine and cook for about three more minutes or until the liquid evaporates. Remove the pan from the heat and let it cool for a few minutes.Shallots, chopped artichoke hearts and wine cooking in a skillet.
    6. Add the breadcrumbs, chopped artichoke hearts, Parmesan cheese, mayonnaise, kosher salt, pepper to the mushroom mixture, and stir until everything is combined.Stuffing fresh mushroom caps with artichoke stuffing.
    7. Use a small ice-cream scoop and fill the mushroom caps with the artichoke mixture. Then use a pastry brush and coat the mushrooms lightly with the rest of the olive oil.Brushing olive oil over mushrooms.
    8. Bake the mushrooms for 15-20 minutes depending on the size, or until the filling is golden brown. Serve warm or at room temperature.

    Six baked stuffed mushrooms on a cutting board.

    How to store fresh mushrooms:

    Mushrooms are best if they are used immediately after being purchased. If you have to store them, place the unwashed mushrooms in a brown paper bag and store them in your refrigerator. They should last about a week or so. Do not cover them with plastic as it can trap excess moisture, which can cause them to get slimy. 

    How to clean them:

    To clean mushroom caps, loosen any dirt with a paper towel, then if you think they still need it, you can give them a quick rinse just before you’re ready to cook. Pat them dry with paper towels or a clean kitchen towel.

    Do not immerse your mushrooms in water or rinse before you are ready to cook them. 

    If you are using portabella mushrooms, the gills are edible, but you can use a small spoon to scrape them out if you prefer to remove them.  

    Sharon’s tips:

    • Baked stuffed mushrooms can be stored covered in your refrigerator for three to four days. I do not recommend freezing them. To serve, take them out of the fridge and allow them to come to room temperature, or pop them in the microwave for 15-30 seconds. 
    • To make these stuffed mushroom caps ahead, make them up as directed but do not bake. Then, cover tightly and refrigerate for up to 24 hours before baking. 
    • If it’s just my husband and me, I will sometimes only make six mushrooms and will have leftover artichoke stuffing. These leftovers are delicious topped with some panko, baked in the oven, and then served as a dip. It also makes a wonderful stuffing for chicken. 
    • This is a popular appetizer and is always the first to go at a party, so depending on how many folks you are feeding, you might want to double this recipe. 

    Related recipes: 

    If you like this appetizer recipe, you might also like these popular recipes:

    • Best Ever Easy Southern Caviar Dip
    • Baked Bacon Ranch Jalapeno Poppers
    • Brown Sugar Glazed Bacon Wrapped Shrimp
    • Easy Cranberry Jalapeno Cream Cheese Dip
    • Cranberry Pecan Mini Goat Cheese Balls
    • The Ultimate Blue Cheese Spread with Pecans
    • Hot and Cheesy Baked Shrimp Scampi Dip

    And, if you need more menu ideas or recipes, you can check out all of my appetizer recipes here, or you might like these roundup posts: 47 Fun & Festive Christmas Appetizer Recipes, and 41 Quick and Easy Game Day Snacks and Appetizers. 

    ★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thanks so much for visiting Grits and Pinecones!

    Baked Artichoke Stuffed Mushrooms Recipe

    Sharon Rigsby
    Easy and tasty baked Artichoke Stuffed Mushrooms make the perfect appetizer for a Christmas, holiday, or game day party, or even a light snack. If you like hot artichoke dip and stuffed mushrooms, you will love this simple recipe.
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer
    Cuisine American, Southern
    Servings 24 Mushrooms
    Calories 36 kcal

    Ingredients
      

    • 24 fresh button or portabella mushroom caps
    • 2 tablespoons olive oil divided
    • ¼ cup minced shallots
    • ¼ cup dry white wine Chardonnay, sauvignon blanc, or any white wine will work
    • 2 garlic cloves minced
    • ¼ cup fresh breadcrumbs
    • 14 ounces can artichoke hearts drained and chopped
    • ½ cup grated Parmesan cheese
    • ½ cup mayonnaise
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • 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. Gently twist off or pop the stems out and chop them up. Place the empty 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 for four minutes. Add the garlic and cook an additional minute.
    • Add the wine and cook for about three more minutes, or until the liquid evaporates. Remove the pan from the heat and let cool for a few minutes.
    • Add the breadcrumbs, chopped artichoke hearts, parmesan cheese, mayonnaise, salt, and pepper to the mushroom mixture, and stir until everything is well combined.
    • Use a small ice cream scoop or small spoon and fill the mushroom caps with the artichoke mixture. Use a pastry brush and coat 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 or at room temperature.

    Notes

    • Baked stuffed mushrooms can be stored covered in your refrigerator for three to four days. I do not recommend freezing them. To serve, take them out of the fridge and allow them to come to room temperature, or pop them in the microwave for 15-30 seconds. 
    • To make these stuffed mushroom caps ahead, make them up as directed but do not bake. Then, cover tightly and refrigerate for up to 24 hours before baking. 
    • If it's just my husband and me, I will sometimes only make six mushrooms and will have leftover artichoke stuffing. These leftovers are delicious topped with some panko, baked in the oven, and then served as a dip. It also makes a wonderful stuffing for chicken. 
    • This is a popular appetizer and is always the first to go at a party, so depending on how many folks you are feeding, you might want to double this recipe. 

    Nutrition

    Calories: 36kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 216mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 2.5mgCalcium: 10mgIron: 0.4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was originally published on January 19, 2017. It was republished on December 7, 2020, with new photos and expanded tips and directions. There were no changes to the original recipe. 

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    1. Denise

      October 19, 2022 at 10:40 pm

      I must have looked at 20 recipes for Artichoke Stuffed Mushrooms before finding this site and choosing this recipe. You see, I didn’t just want a recipe, I wanted a GOOD recipe. I wanted aromatics, not just breadcrumbs with garlic salt or onion powder. I wanted real cheese, not the powdered Parmesan, and I knew white wine would elevate and harmonize flavors. So glad I persevered and found your site. Can’t wait to check out your other recipes. I will be using these stuffed mushrooms as a side dish for steak with a fresh and warm tomato onion relish with roasted red potatoes to accompany.

      Reply
    2. Michelle Rhees

      July 24, 2021 at 11:38 am

      5 stars
      Made these last night. They were a hit! Four mushroom lovers loved them!

      Reply
      • Sharon Rigsby

        July 25, 2021 at 5:50 pm

        Awesome, thanks so much for taking the time to let me know.
        All the best,
        Sharon

        Reply
    3. Brenda

      December 23, 2018 at 1:48 pm

      Thoughts on preparing ahead?

      Reply
      • Gritsandpinecones

        December 23, 2018 at 2:16 pm

        Hi Brenda,
        I have prepared the stuffing ahead and refrigerated it overnight. Then I stuffed the mushrooms and baked them the next day. I haven’t ever done it but would guess you could also go ahead and stuff them and bake them. And, then just reheat in the oven when you are ready to serve. Hope this helps and hope you enjoy them.

        Reply
    4. Sue

      February 04, 2017 at 1:41 pm

      These look wonderful! What kind of wine and how much? I don’t see it in the ingredients.

      Reply
      • Gritsandpinecones

        February 04, 2017 at 3:18 pm

        Hi Sue, I’m so sorry about that! I used Chardonnay but I think Sauvignon Blanc or really any white wine would work. And you will need 1/4 of a cup. I am updating the recipe right now to reflect that. Thank you so much for letting me know and I hope the omission didn’t cause you any problems!

        Reply
        • Sue

          February 05, 2017 at 6:22 pm

          Thanks so much for your quick reply! These are a hit in our Super Bowl spread!

        • Gritsandpinecones

          February 06, 2017 at 11:05 am

          I’m so glad it worked out! And thanks again for catching that omission and letting me know!

    5. Carol Borchardt

      January 29, 2017 at 8:00 pm

      Sharon, These look absolutely divine! Artichokes and mushrooms are a culinary match made in heaven!

      Reply
      • Gritsandpinecones

        January 29, 2017 at 9:09 pm

        Thanks so much Carol! They are yummy!

        Reply
    6. Michelle @ The Last Food Blog

      January 23, 2017 at 11:41 am

      I love stuffed mushrooms and these sound really tasty 😉

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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