Steps to Make Stuffed Artichoke Bottoms Vegetarian

Artichoke Stuffed Mushrooms

A great sephardi favorite.you can stuff artichoke bottoms with virtually anything you like.

Recipe Summary Artichoke Stuffed Mushrooms

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Ingredients | Stuffed Artichoke Bottoms Vegetarian

1 tablespoon olive oil

1 onion, chopped

24 mushrooms, stems removed and chopped

salt and ground black pepper to taste

1 (12 ounce) jar marinated artichoke hearts, drained and chopped

1 (8 ounce) package cream cheese, softened

2 tablespoons sour cream

1 cup shredded Italian cheese blend

2 tablespoons grated Parmesan cheese

½ teaspoon garlic salt, or to taste

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.

Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Please note the differences in mushroom amounts and serving size when using the magazine version of this recipe.

Info | Stuffed Artichoke Bottoms Vegetarian

prep: 20 mins cook: 25 mins total: 45 mins Servings: 12 Yield: 24 mushrooms

TAG : Artichoke Stuffed Mushrooms

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