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Stuffed Mushroom Recipe

Creamy artichoke-and-cheese stuffed mushrooms with a crunchy seasoned breadcrumb topping.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

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

Instructions

  • Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil.
  • In a medium bowl, combine the drained, finely chopped artichoke hearts, softened cream cheese, grated Parmesan, mayonnaise, and thinly sliced scallions; stir until smooth and evenly mixed.
  • Arrange the mushroom caps, hollow side up, on the prepared baking sheet.
  • Use a small spoon to fill each cap with the artichoke-cheese mixture, mounding a bit on top of each mushroom.
  • In a small bowl, stir together the breadcrumbs, Italian seasoning, and olive oil (or melted butter) until the crumbs are evenly moistened.
  • Divide the breadcrumb mixture among the stuffed mushrooms and press the crumbs gently onto the filling to adhere.
  • Bake for 12 to 15 minutes, depending on mushroom size, until the filling is heated through and the breadcrumbs are golden brown.
  • Garnish with additional thinly sliced scallions and serve warm.

Equipment

  • rimmed baking sheet
  • parchment paper or foil
  • medium bowl
  • small bowl
  • Spoon
  • Measuring cups and spoons

Notes

  • Look for jarred artichoke hearts in brine for best flavor.
  • Baby portobello mushrooms can be substituted for white button mushrooms.
  • Store-bought panko works fine; homemade breadcrumbs are also good.
  • To make breadcrumbs from fresh bread, dry at 300°F for about 15 minutes then pulse until fine.
  • Homemade Italian seasoning can be made by mixing equal parts dried basil, oregano, rosemary, thyme, and marjoram.
  • Yield depends on mushroom size; the recipe is based on 16 one-ounce mushrooms for 8 servings.