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Artichoke Parmesan Stuffed Mushrooms

Creamy artichoke and Parmesan filling is baked inside tender mushroom caps for an easy, crowd-pleasing appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 3 6-oz jars marinated artichoke hearts drained and finely chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp garlic salt
  • 4 oz cream cheese softened
  • 18 to 24 mushroom caps mushroom caps

Instructions

  • Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and place a wire rack on top; set aside.
  • Drain the artichoke hearts and place them in a food processor; pulse 4 times until finely chopped.
  • Add the Parmesan, garlic salt, and softened cream cheese to the food processor and pulse 2–3 times until the mixture is well combined and spreadable.
  • Spoon or pipe the artichoke mixture into each mushroom cap, filling them evenly, and arrange the stuffed mushrooms on the wire rack.
  • Bake for 15 to 20 minutes, until the filling is heated through and the mushrooms are tender; remove from oven and serve warm.

Equipment

  • rimmed baking sheet with wire rack
  • Food Processor

Notes

  • Assemble the mushrooms ahead and refrigerate overnight before baking.