Artichoke Mushroom Caps Recipe

4.5 5
Artichoke Mushroom Caps Recipe
Artichoke Mushroom Caps Recipe photo by Taste of Home
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Artichoke Mushroom Caps Recipe

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4.5 5
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These crumb-topped appetizers never last long at parties. The rich filling of cream cheese, artichoke hearts, Parmesan cheese and green onion is terrific. You can broil them in your oven to enjoy any time of year. —Ruth Lewis, West Newton, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped green onion
  • 20 to 25 large fresh mushrooms, stems removed
  • 1/4 cup seasoned bread crumbs
  • 2 teaspoons olive oil

Directions

In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion.
Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.
Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender. Yield: about 2 dozen.
Originally published as Artichoke Mushroom Caps in Quick Cooking May/June 2003, p32

Nutritional Facts

3 each: 173 calories, 15g fat (4g saturated fat), 16mg cholesterol, 251mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped green onion
  • 20 to 25 large fresh mushrooms, stems removed
  • 1/4 cup seasoned bread crumbs
  • 2 teaspoons olive oil
  1. In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion.
  2. Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.
  3. Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender. Yield: about 2 dozen.
Originally published as Artichoke Mushroom Caps in Quick Cooking May/June 2003, p32

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