Creamy Artichoke Stuffed Mushrooms

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Creamy Artichoke Stuffed Mushrooms
Creamy Artichoke Stuffed Mushrooms
12 large mushrooms (10 to 12 oz. total)
2 small green onion chopped
2/3 cup Nob Hill Trading Co. Artichoke Parmesan Dip
1/4 cup shredded Parmesan cheese
1/4 cup crushed croutons

Prep: 10 minutes Cook: 25 minutes Makes: 12 appetizers

1. Preheat oven to 400°F and spray a very small baking dish with nonstick cooking spray.
2. Remove stems from mushrooms and chop; place caps in prepared dish. Cook stems in a small skillet that has been coated with nonstick cooking spray for 5 minutes or until soft. Add onion and cook for 1 minute more.
3. Stir in dip, then spoon equal amounts into mushrooms. Top with cheese and crushed croutons; bake for 20 minutes or until mushroom caps are soft.
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I made these for a wine tasting party and they are fabulous! Good thing I brought copies of the recipe for everyone! I also bought extra mushrooms, sauted them in a pan and added the mixture. Serve immediately as a spread on french bread or crackers. Delectible! ccwriter

  Comment Number: 622
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140 calories based on 4 servings

  Comment Number: 6451
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