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.
¼cupdry white wineChardonnay, sauvignon blanc, or any white wine will work
14ouncescan artichoke heartsdrained and chopped
½cupgrated Parmesan cheese
¼teaspoonground black pepper
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.
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.