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!
Nutritional Information
| Calories | 66 |
| Carbohydrates | 6g |
| Fat | 4g |
| Saturated Fat | 1g |
| Mono Fat | 2g |
| Protein | 2g |
| Cholesterol | 2mg |
| Dietary Fiber | 1g |
| Potassium | 304mg |
| Sodium | 159mg |
Ingredients
Instructions
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Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
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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.
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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.
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Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.
