MARINATED ARTICHOKE STUFFED MUSHROOMS

DiAnne · ‎09-22-2010

My neighbor gave me this recipe and it is delicious.

1 T olive oil
1 cup chopped onion
32 large button mushrooms, stems removed and chopped
1/4 t salt
1/4 t pepper
1 (12 oz) jar marinated artichoke hearts, drained and chopped
1 (8 oz) pkg cream cheese, softened
1 cup shredded Italian cheese blend
2 T sour cream
2 T grated Parmesan cheese
1/2 t garlic salt or to taste
Chopped fresh parsley

Heat oil in skillet over med heat. Add onion and mushroom stems. Cook about 5 minutes until onions are soft. Add salt and pepper. Put onion mixture in a large bowl and stir in artichoke hearts, cream cheese, Italian cheese blend, sour cream, Parmesan cheese and garlic salt.

Stuff mushrooms with mixture. Arrange on prepared baking sheet. Bake until mushrooms are tender and filling is hot and bubbly. 17-20 minutes. Before serving sprinkle with parsley.

I copied the recipe as written but got 10 bigger mushrooms and used them for a dinner entree otherwise I followed the recipe exactly except for the garlic salt because I don't use it. I also found cutting the softened cream cheese into chunks made it easier to combine.

fthunt · ‎12-24-2010

Oh that sounds so good. Love both Mushrooms and Artichokes. However, it looks like it would make 'lots' and with cream cheese don't expect it can hold well over time. (that's a question LOL)

Have you ever froze Mushrooms successfully? I buy a package - cook with them but part of the supply bombs out before finishing.

Hate throwing 1/3 away

Thanks

DiAnne · ‎09-22-2010

@fthunt

As this is the first time I have made this I am not sure. I had these last night for dinner and like them so much I made four more for breakfast. I am keeping the mushrooms and filling separate until I want to eat it and then putting it into the oven. I figure I will have leftover filling but there are always crackers!