Easy-peasy and super tasty. Oh how I love an elegant and simple appetizer like this one that comes together in mere minutes. Cremini mushrooms stuffed with a filling of chopped, marinated artichoke hearts and topped with crunchy Panko breadcrumbs. The meaty flavor of the tender, baked mushrooms pairs so well with the tangy mixture of artichoke hearts, and sprigs of fresh thyme make a lovely garnish.
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Artichoke-Stuffed Mushrooms
Ingredients:
- 10- 12 cremini mushrooms, stems removed and caps cleaned with a moist paper towel or brush
- Olive oil
- Salt and pepper
- ½ cup marinated artichoke hearts, quartered—drained
- Panko breadcrumbs
- Fresh thyme sprigs, for garnish
Directions:
- Preheat the oven to 400 degrees. Line a small baking sheet with foil or parchment; spray it with cooking spray. Sprinkle each mushrooms cap with a touch of salt and pepper and a drizzle of olive oil.
- In the bowl of a small food processor, chop the artichoke hearts until not quite a puree, but small pieces of artichokes are left. Divide the mixture among the mushroom caps. Place the filled caps on the baking sheet and top with a sprinkling of Panko. Bake for 18-22 minutes or until the mushrooms have exuded most of their liquid and are tender. Serve warm, topped with fresh thyme.
Tagged: appetizer, artichoke hearts, artichoke-stuffed mushrooms, hors d'oeuvre, mushrooms, panko breadcrumbs, stuffed mushrooms, vegan, vegetarian
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