Appetizer
Artichoke & Parmesan Stuffed Mushrooms
Overview
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
Nutritional Information
Makes:
8 Servings
Calories
66kcal
Added sugars
0g
Carbohydrates
6g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
2mg
Dietary Fiber
1g
Potassium
304mg
Sodium
159mg
Total sugars
1g
Instructions
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.
Ingredients
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
