Artichoke Dip Stuffed Mushrooms

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When it comes to hosting a large party or holiday event, quick and crowd-pleasing appetizers are your friend. These artichoke dip stuffed mushrooms are easy, comforting and always a hit. You can do most of the prep ahead of time, then bake them with the filling right before serving.

(Image: Ashley Manila)

These mushroom bites are extremely popular with guests, so be sure to make enough to go around. This recipe doubles, or even triples, as needed.

Things You'll Need

  • 24 large baby portobello mushrooms
  • 3 tablespoons olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 ½ cups marinated artichoke hearts, finely chopped

  • ¼ teaspoon cayenne pepper
  • 3 cloves minced garlic
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon Italian seasoning
  • ¼ cup Parmesan cheese, grated
  • ¼ cup fresh parsley, finely chopped
  • 1 ½ cups Asiago cheese, grated

(Image: Ashley Manila)

Step 1

Preheat oven to 400 degrees Farhenheit. Thoroughly wash and dry the mushrooms and remove their stems, and then place the mushrooms in a large bowl. Drizzle the olive oil on top, add in a dash of salt and pepper, and stir to coat. Place the mushrooms on a large baking sheet, round-side up, and bake for 12 minutes. Set aside while you make the filling.

(Image: Ashley Manila)
(Image: Ashley Manila)

Step 2

Drain the marinated artichokes and transfer them to a cutting board. Use a sharp knife to chop the artichokes into smaller pieces, then transfer them to a large mixing bowl.

(Image: Ashley Manila)

Step 3

Add in a dash of salt and pepper, the cayenne pepper, garlic, nutmeg, Italian seasoning, Parmesan cheese and parsley. Mix well to combine.

(Image: Ashley Manila)

Step 4

Generously fill the mushroom caps, mounding the filling on top. Top the stuffed mushrooms with the shredded Asiago cheese and bake for 8 minutes, or until the cheese is melted.

(Image: Ashley Manila)

Serve warm.

(Image: Ashley Manila)

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