I love this recipe for many reasons- one- it utilizes every part of the mushroom, two- it's absolutely to die for, and three, though it takes a bit of prep work, it's really an easy recipe, but the finished product gives the allusion of being made by a great chef.
So, I'll share it. And if you make them, please let me know how the come out!
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped (I generally use about 10-12 Cremini mushrooms and 3-4 Portabellas)
salt and black pepper to taste
1 12 ounce jar of marinated artichoke hearts, drained and chopped
1 8 ounce package of cream cheese, softened
2 tablespoons sour cream
1 cup shredded italian cheese blend
2 tablespoons grated Parmesan
1/2 teaspoon garlic salt, or to taste
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- 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; 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. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.