Artichoke Stuffed Mushrooms
Artichoke Stuffed Mushrooms deliver savory, cheesy bites with a tangy lift from marinated artichokes and rich depth from sautéed onions and mushroom stems. The filling bakes to a soft, luscious center with lightly toasted tops, perfect for sharing at parties or starting a meal. Serve warm for the most satisfying texture and aroma.
- Prep20 mins
- Cook25 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- 2
Warm 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. Move 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 until the ingredients are evenly combined. Fill the mushroom caps with the mixture. Place the stuffed mushrooms on the prepared baking sheet.
- 3
Bake in the preheated oven until the filling starts to bubble, about 20 minutes.
- Calories 154.83 kcal Moderate
- Protein 7.09 g Moderate
- Carbs 5.73 g Moderate
- Total Fat 11.8 g Moderate
- Saturated Fat 6.54 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 30.69 mg Moderate
- Sodium 291.84 mg Moderate
- Fiber 0.89 g Low Source
- Sugar 1.18 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 179.46 mg Moderate
- Iron 0.84 mg Low Source
- Potassium 85.95 mg Low Source
- Vitamin A 65.52 mcg_rae Low Source
- Vitamin C 1.3 mg Low Source
- Vitamin D 0.58 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄
- Onions 🧅