Artichoke Stuffed Mushrooms

by ChicagoCookies84-Anita, https://www.allrecipes.com/recipe/175989/artichoke-stuffed-mushrooms/

(mushrooms, artichokes, cream cheese, Parmesan cheese, cheese blend)

Yield: 12 servings
Prep Time:
Cook Time: 20 min
Total Time:

Ingredients

1 Tbsp EVOO
1 onion, chopped
24 medium mushrooms, stems removed and chopped
salt and freshly ground black pepper to taste
1 12-oz jar marinated artichoke hearts, drained and chopped
1 8-oz pkg cream cheese, softened
2 Tbsp sour cream
1 C shredded Italian cheese blend
2 Tbsp grated Parmesan cheese
½ tsp garlic powder, to taste


Instructions

1. Preheat an oven to 350 °F. 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;
3. 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.
4. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
5. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Tips:

1. Sauté mushroom caps before stuffing.
2. If the mixture seems bland, use only half the cream cheese, and saute fresh garlic with the onions.
3. Peeling mushroom caps will open them up and allow more stuffing to be used.
4. Add Panko bread crumbs and extra cheese to the top before baking.
5. Add seasoned bread crumbs to the mixture to absorb moisture from the mushrooms while baking.