Recipe Details
Ingredients
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1tablespoonolive oil
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1onion, chopped
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24mushrooms, stems removed and chopped
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salt and ground black pepper to taste
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1(12 ounce) jarmarinated artichoke hearts, drained and chopped
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1(8 ounce) packagecream cheese, softened
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2tablespoonssour cream
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1cupshredded Italian cheese blend
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2tablespoonsgrated Parmesan cheese
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½teaspoongarlic salt, or to taste
Cooking Directions
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Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
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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.
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Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Editor’s Note:
Please note the differences in ingredient amounts and servings when using the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories156 | |
% Daily Value * | |
Total Fat 13g |
16% |
Saturated Fat 6g |
32% |
Cholesterol 30mg |
10% |
Sodium 342mg |
15% |
Total Carbohydrate 6g |
2% |
Dietary Fiber 2g |
6% |
Total Sugars 1g |
|
Protein 6g |
13% |
Vitamin C 8mg |
9% |
Calcium 104mg |
8% |
Iron 0mg |
2% |
Potassium 162mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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