Recipe Details

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
12
Yield:
24 mushrooms

Ingredients

  • 1tablespoonolive oil

  • 1onion, chopped

  • 24mushrooms, stems removed and chopped

  • salt and ground black pepper to taste

  • 1(12 ounce) jarmarinated artichoke hearts, drained and chopped

  • 1(8 ounce) packagecream cheese, softened

  • 2tablespoonssour cream

  • 1cupshredded Italian cheese blend

  • 2tablespoonsgrated Parmesan cheese

  • ½teaspoongarlic salt, or to taste

Cooking Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

  2. 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.

  3. 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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