Side Dishes

Parmesan-Artichoke Stuffed Mushrooms

Pureed artichoke hearts and a light sprinkling of cheese create a velvety filling without need for heavy cream.


1 - 1 serving

Total Time

Prep Time

Cook Time


  • 24 cremini mushrooms
  • 1 16-oz. jar artichoke hearts drained
  • 2 tbsp. olive oil
  • 1 c. grated Parmesan cheese
  • 1 tsp. dried oregano


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.

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