Appetizer

Artichoke & Parmesan Stuffed Mushrooms

Artichoke & Parmesan Stuffed Mushrooms
Prep Time
25
Cook Time
20
Total Time
45

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

8 Servings
Calories66
Carbohydrates6g
Fat4g
Saturated Fat1g
Mono Fat2g
Protein2g
Cholesterol2mg
Dietary Fiber1g
Potassium304mg
Sodium159mg

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

Instructions

  • 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.

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