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25m Prep Time
20m Cook Time
Elevate your appetizer game with these nutrient-rich stuffed mushrooms that combine heart-healthy artichokes with savory Parmesan cheese. Mushrooms provide essential B vitamins and minerals, while artichokes deliver powerful antioxidants that support cellular health. The aromatic blend of fresh thyme and crispy panko breadcrumbs creates an irresistible filling that’s both nutritious and delicious. Perfect for entertaining, you may want to double the recipe – these crowd-pleasing bites tend to disappear quickly!
Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
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.
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.
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.
Nutritional Information
Makes 8 Servings
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