Rating: 4.5 stars
250 Ratings
  • 5 star values: 178
  • 4 star values: 51
  • 3 star values: 18
  • 2 star values: 2
  • 1 star values: 1

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

  • Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.

  • Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Editor's Note:

Please note the differences in mushroom amounts and serving size when using the magazine version of this recipe.

Nutrition Facts

156 calories; protein 6.3g; carbohydrates 6.3g; fat 12.7g; cholesterol 29.7mg; sodium 342.2mg. Full Nutrition