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