Artichoke & Parmesan Stuffed Mushrooms
For this healthy stuffed mushroom recipe, marinated artichokes and Parmesan cheese are mixed with thyme and panko breadcrumbs for a delicious filling. If serving at a party, you might consider doubling the recipe. These stuffed mushrooms will be devoured quickly!
Prep time 25
Cook Time 20
Total Time 45
Makes: 8 Servings
Added sugars 0g
Saturated Fat 1g
Monounsaturated Fat 2g
Dietary Fiber 1g
Total sugars 1g
STEP 1 Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
STEP 2 Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.
STEP 3 Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.
STEP 4 Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.
© Meredith Corporation. All rights reserved. Used with permission.
24 medium cremini (baby bella) or white mushrooms
4 teaspoons extra-virgin olive oil , divided
2 tablespoons minced shallot
2 cloves garlic , minced
½ cup drained marinated artichoke hearts , chopped
3 tablespoons panko breadcrumbs , divided
2 tablespoons grated Parmesan cheese
2 tablespoons low-fat mayonnaise
⅛ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground pepper