Garlic-Artichoke Stuffed Mushrooms
Ingredients
The filling
-
6
ounces
cream cheese
-
2
tablespoons
mayonnaise
-
½
cup
freshly shredded parmesan cheese
-
2-3
cloves
garlic
-
3
tablespoons
minced fresh chives
-
¼
teaspoon
kosher salt
-
1
few cracks
freshly ground black pepper
-
⅓
cup
chopped marinated artichoke hearts
-
4
slices
cooked bacon
-
¼
cup
panko bread crumbs
The mushrooms
-
16
ounces
baby portobello mushrooms
-
2
tablespoons
extra-virgin olive oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with aluminum foil, then drizzle olive oil over the foil.
- Clean the mushrooms and gently twist off the stems, saving them for another use or discarding.
- In a mixing bowl, combine cream cheese, mayonnaise, and ½ cup of parmesan cheese.
- Chop garlic, chives, and season with salt and pepper, then mix into the bowl until combined.
- Add chopped artichoke hearts and bacon to the mixture and stir until well combined.
- Toss the mushroom caps in the olive oil on the baking sheet, placing them stem side up.
- Scoop the cream cheese mixture into each mushroom cap, and optionally sprinkle with panko bread crumbs and additional parmesan cheese.
- Bake for 18-20 minutes until the mushrooms are heated through and the cheese is melty.
- Remove from the oven, top with remaining minced chives, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
18g
Total carbohydrates
10g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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