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

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
24 mushrooms
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Ingredients

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

Directions

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

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  • 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
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Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2016
I'd just like to add that sauteeing the caps mushrooms in some olive oil before baking makes them softer. Also, I added some more shredded cheese to the top before baking. Also cutting the bottoms of the mushroom caps to make them flush will keep the shrooms from toppling over. I usually dont have too much filling left over but that will depend on how big your mushrooms are. I try to get the container with the biggest mushrooms and stuff em way up high. I am the recipe author, for those who think these are bland, add only half off the cream cheese and saute FRESH garlic with your onions. For all those who have extra stuffing left, again, add half the cream cheese and PEEL your mushroom caps. This opens them up so you can add more stuffing. This is a "starter" recipe that you can modify. I have gotten lazy and now throw all the stuffing ingredients into my food processor! EDIT: I have also covered the top of the filling with panko bread crumbs for crunch (it's now my favorite way to make them.) Cheers and happy cooking. Read More
(186)

Most helpful critical review

Rating: 3 stars
12/12/2011
The taste of these stuffed mushrooms was great. My only problem was after baking there was too much liquid in the pan. I think the mushrooms extract a lot of liquid when cooking in the oven. My solution is to try and add some seasoned breadcrumbs. Wondering if anyone else had that problem. Read More
(7)
249 Ratings
  • 5 star values: 177
  • 4 star values: 52
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/19/2016
I'd just like to add that sauteeing the caps mushrooms in some olive oil before baking makes them softer. Also, I added some more shredded cheese to the top before baking. Also cutting the bottoms of the mushroom caps to make them flush will keep the shrooms from toppling over. I usually dont have too much filling left over but that will depend on how big your mushrooms are. I try to get the container with the biggest mushrooms and stuff em way up high. I am the recipe author, for those who think these are bland, add only half off the cream cheese and saute FRESH garlic with your onions. For all those who have extra stuffing left, again, add half the cream cheese and PEEL your mushroom caps. This opens them up so you can add more stuffing. This is a "starter" recipe that you can modify. I have gotten lazy and now throw all the stuffing ingredients into my food processor! EDIT: I have also covered the top of the filling with panko bread crumbs for crunch (it's now my favorite way to make them.) Cheers and happy cooking. Read More
(186)
Rating: 5 stars
06/09/2009
If you are looking for the next appetizer to serve at your dinner party. You just found it. I took these to a dinner party and they were a huge hit. I followed as stated, only my onion was a bit small and I put 1/8 teaspoon pepper in as I did not add as I cooked the onion. The baking time is straight up. If you use the stuffing mushrooms, which I was very happy to find, but wish I had bought two packages, because I thought it said stuff 12.. haha.. my mistake. I might add that the comment by one person at the party was "these are better than any I have eaten at a restaurant".. GREAT job CC.. you made me a hit! UPDATE: For the poster below.. If you have leftovers, I just tasted.. Yummy on crackers, spread it on a bagel, stuff it in some chicken and bake. Lots to do with just the filling. Read More
(69)
Rating: 5 stars
05/15/2009
I made these exactly as written except I used mozzerella and shredded parmesan because I didn't have any Italian blend shredded cheese. So I'm eating one in the kitchen while I take the photo... Me: MAN! These mushrooms are gooood! Him (from the other room): I haven't tried one yet." Me: "You will be happy when you do." Him: "MMM! These are the best stuffed mushrooms I've ever had." Me: "Really? She'll be happy to hear that - they're Chicago's. Him: "Delicious!" Me: "I almost don't want to tell her cuz she'll be all full of herself." Nicely done.:D Read More
(55)
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Rating: 5 stars
08/06/2009
EXCELLENT stuffed mushrooms! I followed recipe as written, but I baked them in a 9x13 glass dish with a bit of melted butter on the bottom and covered them. The mushrooms were tender and so delicious. I used jumbo mushrooms and overstuffed a bit, which didn't matter because I sopped up the drippings with crusty bread (; these are truly addicting and plan to have a "dinner" with these alone. This is replacing my stuffed mushroom recipe I have made for years, absolutely wonderful. I broiled these for a few minutes at the end. Thanks CC84Anita for sharing this :) Read More
(45)
Rating: 4 stars
04/13/2011
Nice balance of flavors but a little too creamy for my tastes. Maybe add a little less cream cheese and bake them longer. Also I used minced fresh garlic rather than the garlic salt. Read More
(25)
Rating: 5 stars
08/26/2009
I used the non-marinated artichokes, mozzarella and parm cheeses. These were awesome - I was lucky to get one. I need to make some when no one is around so I can have some guilty food pleasure all to myself. Thanks Anita for sharing this. Read More
(17)
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Rating: 5 stars
05/26/2009
Perfect! I followed the recipe exactly, except I too used reduced fat cream cheese and sour cream. Artichoke dip and stuffed mushrooms are 2 of my favorite appetizers, so this was awesome! Now if I can figure out a way to add bacon for a true trifecta of favorites..... Read More
(16)
Rating: 5 stars
05/20/2009
Because there were only the two of us I made half a batch of these little marvelous wonders! That was a mistake! They are SOOO yummy! I made them as written using Anita's suggestion to slice off a touch of the bottom of the mushrooms to keep them from toppling. These were much better than the main dish I prepared! Thanks Anita. Read More
(15)
Rating: 5 stars
08/31/2009
LOVE these! My only stray from the recipe was using mozzarella cheese in place of the Italian cheese blend ( Read More
(15)
Rating: 3 stars
12/12/2011
The taste of these stuffed mushrooms was great. My only problem was after baking there was too much liquid in the pan. I think the mushrooms extract a lot of liquid when cooking in the oven. My solution is to try and add some seasoned breadcrumbs. Wondering if anyone else had that problem. Read More
(7)
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