Рецепт Stuffed Mushrooms with Artichoke Hearts
Stuffed Mushrooms with Artichoke Hearts
August 28, 2014 by meggan 5 Comments
Yummy, tasty, mouth-watering: These Stuffed Mushrooms with Artichoke Hearts are all that and more. Large, succulent white button mushrooms filled with both smooth cream cheese and nutty Parmesan cheese, green onions, and marinated artichoke hearts. Top with seasoned fresh bread crumbs and bake until golden brown for a savory, delicious appetizer that will be the first to go at any party. If they even make it to the party. Mine barely made it to the set for photographing!
Let’s start with the mushrooms. White button mushrooms make a chewy, neutral base to showcase the warm, bubbly, cheesy filling, although portobello mushrooms will also work. At my local grocery store, I found mushrooms called “Stuffers” which were extra huge white button mushrooms. I found these superior in every way: Fewer mushrooms to clean, stuff, and balance on a baking sheet (the wide base of these huge mushrooms was flat enough that I didn’t have to trim the bottoms to create a flat surface). Bigger bites for your friends (or yourself). What’s not to love? Regular-sized button mushrooms obviously work too and are just as tasty.
A combination of cream cheese and Parmesan cheese ensure a warm, gooey filling. I added a bit of mayonnaise for a creamier texture and some sliced green onions for color and heat. To all of that, stir in a the star ingredient: a jar of finely chopped marinated artichoke hearts. Although I sigh with exhaustion at hauling out my food processor for single tasks, I think it’s a good idea for artichoke hearts. They tend to be slippery and hard to chop, the marinated version even more so. Rather than struggling with artichoke pieces sliding all over your cutting board, toss it all in a food processor or chopper for mindless, easy, uniform chopping. It’s way faster and a lot safer.
Although you could use store-bought Italian-style bread crumbs, fresh bread crumbs are so much better. I find loaves of discount bread at the grocery store, remove the crusts, finely grind the bread, and store the crumbs in the freezer. In this recipe, I stirred in Italian seasoning to keep things interesting. Mix with olive oil to ensure a crispy, golden finish as you bake them in the oven.
These Stuffed Mushrooms with Artichoke Hearts are a real treat for Mushroom Lovers; I am definitely a card-carrying member. I truly think they are tastier and fancier than the stuffed mushrooms you are over-paying for at most restaurants, too. You can easily prepare them in advance by cleaning the mushrooms and removing the stems; cover and keep in the refrigerator until stuffing time. Mix the filling in advance too; it will actually taste better since the flavors will have more time to blend. Stuff and bake at the last minute, then devour with delight.
I also have a fantastic Stuffed Mushrooms with Crab and Cream Cheese recipe which is so so SO delicious, sometimes I struggle trying to decide between the two recipes. If you love mushrooms, be sure to check that one out too!
Stuffed Mushrooms with Artichoke Hearts Ingredients
1 (6 ounce) jar marinated artichoke hearts, drained and finely chopped 3 ounces cream cheese, softened ¼ cup shredded Parmesan cheese ¼ cup mayonnaise 2 T. thinly sliced scallions 12 ounces large white button mushrooms, stems removed and discarded ½ cup fresh breadcrumbs ½ tsp. Italian seasoning 1 T. olive oil Instructions
Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray or line with parchment paper. In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until uniformly combined. Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the caps with the filling and mound additional filling on top of the mushroom. In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs lightly into the filling. Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Serve warm. 3.2.2708