Garlic-Artichoke Stuffed Mushrooms

Thanksgiving is right around the corner! Menus are well on their way to being planned (unless you’re me and you literally have no idea what you’re going to do for Thanksgiving…dinner at home all by ourselves? Little weekend getaway? I don’t know. These are hard questions.) While Thanksgiving dinner tends to be on the more traditional side, it’s always fun to add a new recipe or two, and great places to add new recipes to your holiday repertoire are side dishes and appetizers because if you fail on the turkey, people might cut you, but if that weird Pinterest salad you bring goes largely uneaten, you’ll just have some extra leftovers to bring home and throw away three months later when you clean out the fridge.

Luckily for you, people will go crazy for these Garlic-Artichoke Stuffed Mushrooms. These are also a great low-carb alternative for people who might be watching their waistlines on Thanksgiving (ha! Ha for me, not for them. Good for them.) If you want to add a little crunch, feel free to sprinkle them with some panko bread crumbs (Italian seasoned or plain, either one is delicious) before adding the final dusting of parmesan cheese; otherwise, prepare for a gone-in-a-flash appetizer that can be prepped ahead of time .

For the filling, you’re going to need some cream cheese (light is fine), mayonnaise (forgot that in the pic, but you’re going to need it for moisture), and freshly grated Parmesan cheese (the pre-shredded stuff is convenient, but it’s coated in a non-stick powder that doesn’t melt well…or at all.)

Preheat oven to 350 degrees and line a baking sheet with aluminum foil. Drizzle the olive oil (I used our bacon olive oil here, but garlic would be equally incredible) over the aluminum foil and set aside.

Make sure the mushrooms are clean,

the gently twist the stems off the mushrooms. Save for another use (omelets, pasta sauce, etc.) or discard.

In a small mixing bowl, combine the cream cheese, mayonnaise, and 1/2 cup parmesan cheese. Chop up about 3 tablespoons of chives, a couple cloves of garlic, and round up some, salt, and pepper.

Add all the ingredients to the bowl…

and mix until combined.

Add some chopped artichoke hearts

and bacon

and stir until combined.

Toss the mushrooms in the oil on the prepared baking sheet. Set them on the baking sheet, what-was-once-a-stem side up,

and scoop the cream cheese mixture into each mushroom cap. Sprinkle all the mushroom caps with freshly grated parmesan cheese

and bake for 18-20 minutes or until the caps are heated through and the cheese is melty. Remove from oven and top with remaining minced chives and serve immediately.

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