Side Dishes
Parmesan-Artichoke Stuffed Mushrooms
Pureed artichoke hearts and a light sprinkling of cheese create a velvety filling without need for heavy cream.
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Yields
1 - 1 serving
Total Time
Prep Time
Cook Time
Ingredients
- 24 cremini mushrooms
- 1 16-oz. jar artichoke hearts drained
- 2 tbsp. olive oil
- 1 c. grated Parmesan cheese
- 1 tsp. dried oregano
Instructions
Heat oven to 400 degrees Fahrenheit. Scoop stems out of mushrooms; arrange on baking sheet.
In a food processor, puree artichoke hearts and oil for 1 minute. Pulse in cheese and oregano. Season.
Divide filling among mushroom caps. Bake 10 min.
