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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Artichoke Stuffed Mushrooms Recipe

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This recipe for Artichoke Stuffed Mushrooms is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (8 ounce) package cream cheese, softened
1 cup shredded Italian cheese blend
½ teaspoon garlic salt, or to taste
2 tablespoons sour cream
2 tablespoons grated Parmesan cheese
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
Directions:
Directions:
Preheat an oven to 350º F. Prepare a baking sheet with cooking spray. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

 

 

 

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