Easy Artichoke Stuffed Mushrooms Recipe

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.

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:

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.
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.
6. Add the breadcrumbs, chopped artichoke hearts, Parmesan cheese, mayonnaise, kosher salt, pepper to the mushroom mixture, and stir until everything is combined.
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.
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.

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. 

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4.72 from 7 votes

Baked Artichoke Stuffed Mushrooms Recipe

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.

Course Appetizer

Cuisine American, Southern

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 Mushrooms

Calories 36kcal

Author Sharon Rigsby

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
• ▢ 1/2 cup mayonnaise
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/4 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.

Video

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: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 216mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.4mg

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**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.