| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 24 large (2 1/2 to 3 inches wide) white mushrooms
- 1/4 cup extra-virgin olive oil, for drizzling
- Salt and pepper
- 2 cans sliced or quartered artichoke hearts
- 2 cloves minced garlic
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- Pinch dried thyme
- Handful grated Parmesan
- Handful parsley leaves, finely chopped
- 1 tub shredded Asiago cheese, 8 ounces
Instructions
- Preheat oven to 400 degrees F.
- Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 112 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 4 mg |
| Sodium | 235 mg |
Reviews
Just did not use Thyme! Came out perfect!
I messed up by not getting LARGE enough mushrooms! So…leftover filling for next night with BIG ones!
Everyone enjoyed tremendously!
This was an easy appetizer. It was used Christmas Eve, adults as well as young children ate them and even commented on how good they tasted. I had a lot of the artichoke stuffing left over, so I froze it and a week later made them again for supper. My husband and I couldn’t get over how delicious the stuffing was. Just artichokes not cheese. This recipe will be used often.
really nice …. back down the cheese a little and added a little green onion. Big hit
YUMMO
These were so simple to make and turned out excellent. These are a wonderful variation to traditional stuffed mushrooms. I brought these for a potluck and everyone raved about them.
They were easy and everyone enjoyed them.
I made these for a Christmas appetizer. Our family evaluated them as ‘not the best’. I added the asiago to the stuffing hoping that it would bind more but the whole stuffing was just “off”. I watched the video and didn’t like the presentation so I chopped the artichokes and that helped the consistency but not the flavor.
Pretty tasty, I did some as the recipe said, then made the other half and added crushed red pepper, liked it with the kick, next time I will add the pepper and more garlic..