Description
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12