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.

Print

Garlic-Artichoke Stuffed Mushrooms

  • Author: Our Best Bites

Scale

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 16 ounces baby portobello mushrooms, cleaned
  • 6 ounces cream cheese, room temperature
  • 2 tablespoons mayonnaise
  • 1/2 cup freshly shredded parmesan cheese, + more for sprinkling before baking
  • 23 cloves garlic
  • 3 tablespoons minced fresh chives + more for garnish
  • 1/4 teaspoon kosher salt
  • a few cracks of freshly ground black pepper
  • 1/3 cup chopped marinated artichoke hearts
  • 4 slices cooked bacon, chopped
  • 1/4 cup panko bread crumbs (optional)

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil. Drizzle the olive oil over the aluminum foil and set aside.
  2. Gently twist the stems off the mushrooms. Save for another use (omelets, pasta sauce, etc.) or discard.
  3. In a small mixing bowl, combine the cream cheese, mayonnaise, and 1/2 cup parmesan cheese. Add garlic, chives, salt, and pepper and mix until combined. Add chopped artichoke hearts and bacon and stir until combined.
  4. Toss the mushrooms in the oil on the prepared baking sheet. Set them on the baking sheet, stem side up, and scoop the cream cheese mixture into each mushroom cap. If desired, sprinkle all the mushroom caps with panko bread crumbs and then add some 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.


Nutrition

  • Serving Size: 6

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13 comments

  1. Oh my! These look absolutely perfect! The only stuffed mushrooms I’ve ever REALLY liked are stuffed with sausage and cream cheese, and that’s it. They’re so yummy, and nothing else has ever been able to compare to them, so I always stick with my standard. I can tell though, that this recipe may become my new favorite. Thanks for a great new appetizer! (And may I just say that I am REALLY looking forward to your cyber Monday shop deals. Woot!)

    1. Yes, I too make the sausage and cream cheese stuffed mushrooms and they are the bomb! I made them last year for Thanksgiving and they were the first things to go.

  2. Are these good at room temperature? I have to take an appetizer to a party and these look delicious! Or are the sausage and cream cheese ones mentioned in the above comment good to transport?

  3. So THAT’S why pre-shredded parmesan cheese won’t melt…

    Any suggestions for a mayonnaise substitute? We have an egg allergy in the fam. Thanks for such a good lookin’ recipe!

  4. How far in advance can you make these? a Day?

    Do you only put the panko and parmesan cheese on right before you put them in the oven?

    I will never tire of the creativity and adventure of the “Our Best Bites” website!

    Thank you!

  5. So if I’m not a mushroom fan I could just eat the filling with a spoon, right? These sound amazing . . . if only I could eat mushrooms. 🙂

  6. These were so good! I had a lot of the filling left over, so I just nuked it in a bowl in the microwave and the people that wouldn’t eat the mushrooms dipped crackers in it. I will definitely make these again.

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