Stuffed Mushroom Recipe

A baking sheet full of stuffed mushrooms.

This easy Stuffed Mushroom Recipe is loaded with artichoke hearts, two cheeses, and scallions. Top them off with buttery breadcrumbs, then bake until golden brown and bubbly.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (2 mushrooms each)

Calories 291kcal

Author Meggan Hill

Ingredients

1 (6 ounce) jar marinated artichoke hearts drained and finely chopped (see note 1)
3 ounces cream cheese softened
1/4 cup freshly grated Parmesan cheese or shredded
1/4 cup mayonnaise
2 tablespoons thinly sliced scallions plus more for garnish
16 ounces large white button mushrooms stems removed and discarded (see note 2)
1 cup unseasoned breadcrumbs (see note 3)
1/2 teaspoon Italian seasoning (see note 4)
2 tablespoons olive oil or melted butter

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until uniformly combined.
Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the caps with the filling and mound additional filling on top of the mushroom.
In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs into the filling.
Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Garnish with thinly-sliced scallions.

Notes

Artichoke hearts: Look for jars of artichoke hearts in brine. Their rich, acidic flavor tastes great in this recipe.
Mushrooms: Or substitute baby portobello mushrooms for the white button mushrooms.
Breadcrumbs: Store-bought panko is fine, but homemade breadcrumbs are great if you have them, especially if you freeze leftover bread. If you're using fresh bread, dry it out in a 300-degree oven in about 15 minutes (just place it on a baking sheet). Pulse the bread in a food processor or blender until finely ground.
Italian seasoning: To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Yield: Your exact yield will depend on the size of the mushrooms that you buy. My suggested yield, 8 servings of 2 pieces each, is based on 16 mushrooms that weigh 1 ounce each before cooking. Bigger mushrooms are easier to stuff.
Storage: Store leftover mushrooms covered in the refrigerator for up to 4 days. The mushrooms may start to leak water and shrivel, but they are still safe to eat.

Nutrition