Cheesy Artichoke Stuffed Mushrooms

Cheesy Artichoke Stuffed Mushrooms

Cheesy Artichoke Stuffed Mushrooms

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   36
  • Calories:   131
  • Protein:   1g
  •  
  • Sugar:   1g
  • Carb Total:   1g
  •  
  • Saturated:   3g
  • Fat Total:   15g
  •  
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 8 ounces package of baby portabella mushrooms
  • drizzle of olive oil
  • Salt and pepper
  • 1 jar quartered artichoke hearts
  • 1 garlic clove, minced
  • pinch nutmeg
  • 1/2 cup shredded parmesan, romano and asiago mix
  • Handful parsley, finely chopped
Instructions

Pop off the mushroom stems and place in a zip lock bag.

Drizzle in some olive oil and shake to coat.

Place on a baking sheet round side up and put in the oven for 10 minutes.

While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.

Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.

When finished, use a mellon baller to stuff the mushrooms.

Sprinkle cheese on each and place in the oven for an additional 5 minutes.

Remove and enjoy warm!

View original preparation instructions

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