Artichoke Stuffed Mushrooms

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.

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.

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

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 :)

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.

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.

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.....

LOVE these! My only stray from the recipe was using mozzarella cheese in place of the Italian cheese blend (<- didn't have any). I love when something looks fancy and complicated but was actually simple to prepare!! Deelish ~ thanks Anita! =)

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.

WOW I made these tonight on the spur of the moment for an impromtu dinner, I didn't use all the mushrooms and fillings so I'll be making the rest tomorrow!! It was really good!!!!

This is a great recipe! My only complaint is that I had a lot of filling left over. However, that turned out to be not such a big deal. Just put the leftover filling in a small casserole dish, bake until bubbly and serve with crackers! For the filling, I added some fresh minced garlic to the onion and stems, instead of using garlic salt. And I used non-marinated artichoke hearts because my store was out of marinated. We loved these, they were absolutely delicious!

We LOVED, LOVED them!!!! I used my favorite baby bellas & definitely sauteed them first. I was never a mushroom liker until I discovered first ambibambi's "Shrimpcargot" (also on this recipe site), & then these mushrooms!! Now I occasionally crave them. So a big thank you to you, Chicago Anita! BRAVO! ~ I did have a lot of filling leftover after using 2-inch baby bellas (aka cremini), so will plan to double the # of baby bellas, as the next size up of baby bellas are the palm-sized portobella mushrooms - too large! Oh, since I used unmarinated fresh-frozen artichoke hearts, I made a simple marinade for the hearts, mixing a little olive oil, cider vinegar or lemon juice, dried Italian herbs, S&P. So delicious that I could have eaten the art. hearts alone that way!!

These were fantastic. I sauteed the onion and stems in a steak butter I had prepared a few days before, for another use, and before I stuffed the mushrooms, I rolled them in that same butter. I don't use pre-shredded cheese, so I used mozzarella, Asiago, Romano and Parmesan. I also rinsed the artichokes cus, though I love them fresh, they're a lil salty and strong for me, otherwise, but that's personal taste. :) Other than that, I didn't change anything and they WILL be added to our appetizer nights/weekends/whenevers! :) Thanks, Anita.

Excellent! The only changes I made were to use non-marinated artichoke hearts (because I'm not fond of the marinated type) and added fresh garlic and about a 1/2 cup of Panko bread crumbs to the mixture. Also, they needed a lot more time in the oven. I topped them off with some shredded mozzarella. Everybody loved them. Next time I might try the marinated type...might add a little more zing.

Wonderful. Ran out of mushrooms so I filled frozen phyllo shells also & baked them. Had shrimp so I added that to mixture. Liked the idea of bacon as suggested by another reviewer. Thanks, Anita!

Perfect recipe. All the ingredients are so basic, but you end up with something fancy and special. They were gone about .2 seconds after I put them out on the table.

These were so good! I love the artichoke and onion combination with the cheeses. I had left over filling, so that is in the freezer. I would even use it as a dip, if I don't use it to fill more mushrooms.

These were so good! I love the artichoke and onion combination with the cheeses. I had left over filling, so that is in the freezer. I would even use it as a dip, if I don't use it to fill more mushrooms.

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.

Made for a vegetarian feast and everyone loved them..used low fat cream cheese and yogurt instead of sour cream to lower calories. Very tasty!!

These were amazing.. I could have easily eaten them all by myself for dinner ;) ;) I had filling left over and we heated it up the following day as a dip, and it was fabulous! We truly love this recipe. Thanks Anita!

Wow! Very easy, fast, and impressive. Thanks Anita! Tried these last night using DH as my tester and we loved them. They are quite rich (as artichoke dip tends to be for me) so we would make this along with a crudette tray. You know; eat a mushroom, feel better by having a carrot, go back to eat more mushrooms! I even dipped a carrot in the stuffing and then popped all the rest in my mouth. Mmmmmmmcrunchmmmcrunch...

I made these twice already and plan on making more of them tomorrow. The times I have made them they didn't last more than a few minutes. The filling recipe is enough to make more than 24 if you use regular musrooms. This is my favorite mushroom recipe ever. I add bacon to the mixture and also sprinkle bacon on top. I would also recommend using more artichokes in the recipe and some shallots. Yum.

Pile 'em high! Top with a little mozzarella and voila! A hit last night!! We fed a family of 5 (with this being the main - vegetarian - course) and still have 8 leftover 'shrooms. I bought big baby portabella mushrooms and stuffed 'em high. I would definitely recommend slicing a tiny bit off of the top the mushroom to keep them from rolling around. Yummy!

Made these as written... I thought the artichoke taste was a bit too strong (or maybe I didn't like the brand I got). Nonetheless, still tasted really good! I will make these again and maybe decrease the artichoke and put in some spinach. Thanks for sharing!

Cut cream cheese amount in half and still very mushy. Ended up broiling at the end of cooking to crisp up a tad. I will not only drain but also squeeze the artichokes in paper towels. Draining left too much juice in them. I browned mushrooms on the bottom as one user suggested and that flattened them out sufficiently-no need to trim.

Everyone enjoyed the artichoke heart as a nice change from the usual stuffed mushroom recipes. I didn't change anything and I'll make these again!

These were delicious. The only changes I made were I sautéed 3 cloves of garlic after the onion step, added a hint of cayenne pepper to the mixture and used fresh mozzarella in place of the Italian blend cheese. Thank you Anita!

Mushrooms are a delicous and nutritious medium to get the artichoke dip from the dish to your mouth. I substituted the garlic salt for actual salt, and then added about 1/4 teaspoon of ground black pepper and 2 cloves of fresh minced garlic. My in-laws were thoroughly impressed. Thanks for the great recipe, Anita!

Great easy recipe. Also, I use this basic recipe and sometimes add some other ingredients- like chopped olives or crab meat or pepper jack cheese to add flavor.

I catered a party of 15 ladies, made these and everyone loved. If fact my mom who is not a big fan of mushrooms ate 4 of them and said they were delicious. I will be making these again soon!!!

i made these for our churches annual ladies tea party. they where a huge hit! i made a lot more, and only thing i did different was i used butter not olive oil (i just didnt have any olive oil and didnt feel like going to the store) and i added one package of frozen chopped spinach, (cooked) because i've never ever heard of something with artichoke without spinach, i'm glad i did... everyone loved them, i made a lot & there was none left... great recipe i'll make again

These were absolutely delicious ! I only had 12 mushrooms so I adjusted the recipe for 6 servings. I used a small shallot in place of the onion. I didn't have any marinated artichokes so I used the artichoke hearts from a can and seasoned them with a little italian seasoning and a drizzle of olive oil. I didn't have any italian cheese blend so I did as SunnyByrd and used mozzarella cheese and parmesan . Also, I did as Chicago Anita suggested by sauteeing the mushroom caps in a little bit of olive oil before I stuffed them. These mushrooms were soooooo good ! Very easy to make ~ Thanks Chicago Cookie !!

oh Man Oh Man, were these good! I only made half the recipe and still had plenty of stuffing left, so I put it in a pie pan and added the leftover cheese, (I made my own mixture of white sharp, Mexican Queso fresco & Parmesan) and baked it with the shrooms. They were perfect! Anita, another winner:) Now I finally know what all the hoopla is about. Thank You so much.

This is a good recipe, but it made about twice as much filling as I needed. I was able to make another 12 mushrooms and put the rest in a baking dish to make a dip. It actually turned out better as a dip with some tortilla chips. The mushrooms came out a little soggy, so I would recommend not greasing the pan first and adding about 10 minutes to the cooking time. Although they were good, I felt like they needed something. All the flavors were very rich, adding a spice would help break that up. If I make this again, I would add some smoked paprika.

Delicious...very creamy and flavorful. Love the marinated artichokes...adds so much more flavor. I did use reduced fat cream cheese, sour cream and cheeses. Easy to make and easy to devour!! Thanks Anita...will make this again!

10 stars!!!! Restaurant quality and my husband said tonight's whole dinner was restaurant quality. Thanks, Anita!! I had to sub Cotija, Mozzarella and a bit of cheddar for the Italian blend. Worked great! I had never had an artichoke before.....I have been missing out!!

Yummy! great flavor....filling is sort of like Lipton's onion soup flavor. Will make again.

Absolutely delicious!A great make ahead appetizer!Eat them once,you're hooked!

I used a little less cream cheese than what the original recipe asked for and i omitted the italian cheese blend - instead i substituted with cheddar cheese. LOVE IT!!

Absolutley delicious and very easy to make.

So delicious! Didn't have a fresh onion, so I used minced onion flakes, worked just fine. Thanks for a great recipe!

Unbelievable! My go to for many vegetarian recipes because you can play with adding other veggies. I always cut the cream cheese in half and use low fat sour cream and cream cheese. I always use non-marinated artichokes and adjust the seasonings to taste. I have served as a main course and used portabello (using lower oven temps and longer cooking times, or parbaking the mushrooms prior to stuffing). With regard to any leftover filling, I have used (or frozen for later) and used as: quesadilla, burrito, or enchilada innards, baked in phyllo or tart shells, in quiches, baked and served on crackers or chips, in eggs Benedict or breakfast burritos, in pasta sauces or baked pasta dishes -- even veggie lasagna, bruschetta, cheesy garlic bread. Really, you are only constrained by the limits of your own imagination. And it is all absolutely delicious; I have never heard a negative comment and routinely get rave reviews and requests for the recipe. Thank you Anita!!! You must be brilliant!

These were great. Im a big fan of artichokes, but my kids hate them, so I made a few without them and they thought they were yummy (my son wants me to make another batch tomorrow). Thanks so much!

Quick and great flavor!

These were WONDERFUL. I made these as an appetizer before my family went to meet friends for a Christmas dinner, and we really enjoyed them. Like others, I added minced garlic instead of garlic salt, cut the cream cheese in half and didn't miss it, and added a touch of extra asiago cheese because it sounded good. Num, num, nummy. Thanks for a great recipe.

made these twice in one week- i used a lot more mushrooms then recipe asked since the we had so much stuffing left over!! so good, yes they were very oily so be careful when you take out of oven.

The filling is great. I think next time I will just make it into a dip and not put it on mushrooms. I love mushrooms but I really didn't think the mushrooms complemented the filling. Or, maybe I'll just use smaller mushrooms?

I made these for my sons Graduation Party and they were fabulous. I made one batch exactly as written and a second batch with Feta cheese instead of the Italian cheese blend and they were equally great. Will definitely make again and again.

These were DELICIOUS! Made exactly as written, except I only had shredded mozzarella, so I had to go with that. I almost didn't have enough filling for the mushrooms because I kept eating it out of the bowl, lol. These will definatley be made OFTEN! Thanks for sharing. :)

Yum! Made these for a baby shower today, doubled the recipe and ALL were gone even though there were only about 15 in attendance. Everyone raved about them!! Great job, Anita!! :)

These were so good. I sliced a bit off the mushroom caps so they would sit flat and added them to the stuffing. The mushrooms were overflowing and I had so much stuffing left over I made stuffed chicken with it a few nights later. Great recipe

I made these today with some tweaks. I used 1/2 the cream cheese, added pieces of pepperoni, a handful of seasoned breadcrumb, and sub-ed mozzarella for Italian blend. I baked the stuffed mushrooms for 35 minutes instead of just 20; this ensured tap hat the mushrooms were cooked and the filling was plenty hot. Overall I give the Recioe 4 stars for a good start on flavor; the texture is a bit off (without the tweaks) as its just mushy. I will make them again and will sprinkle the tops with bread crumb. Thanks Chicago--Anita for sharing this flavorful recipe.

I can't believe I never rated this recipe, we LOVE it. I ended up with extra filing, but it was okay because I had more mushrooms :). My only complaint is I didn't make enough :)

These were amazing and so easy to make. I love them. I have an upcoming party and these are going to be on the menu now. I also used lowfat sour cream, cream cheese, and shredded cheese. Still delish! Thanks for a great recipe.

awesome recipe..

Wow! These are mouth-watering good and leave you wanting more. We absolutely loved them. I did sautee the mushrooms before stuffing, as suggested. Thanks for the delicious recipe! :)

These were fantastic! The recipe made way more stuffing than needed, which was good because I was eating it out of the bowl before I ever started filling the mushrooms. I used ordinary canned artichoke hearts instead of marinated, and it still tasted great. Excellent recipe!

I took these to a BBQ and they were gone in 10 min. Definitely a hit!

These mushrooms were amazing! I made the recipe exactly as it was and they turned out perfectly.

I made this recipe last night for my guests. Everyone loved it. The flavor and texture is absolutely wonderful.

Perfect! Amazing! Only difference was I used one 8 oz jar of quartered artichokes hearts. I could've eaten the whole batch!

Loved it! I actually put it on top of the large portabella caps and I chopped up some small mushrooms and added them to the onions I also used fresh garlic and added some Italian seasoned bread crumbs on top. The left over is awesome for a cracker dip!

Wowed the in-laws with this recipe on Easter. Very good! Thanks. Next time I'll buy 30 mushrooms because I have extra stuffing.

LOVED these! They were sooooo good! I think I am even going to serve them at my parent's 50th b-day's. I didn't have the Italian blend cheese so I upped on the parm. and added some ricotta in it's place. These are very versatile with lots of cheeses. Anyway, great recipe Anita...thanks!

These mushrooms are wonderful. I did have quite a bit of filling left over, however. I also felt that I had to bake them longer than the time suggested in the recipe. My husband gobbled them down! Thanks for the recipe.

The flavors are all excellent. Be sure not to undercook the onions (like I did), or you'll end up with a weird crunch. Cook it right and these are perfect.

I made these for Thanksgiving & they were gone before I knew it. They are delicious, I added about a cup of breadcrumbs to my mixture just to give it a little bit of a crunchy texture after they are baked.

Wow! These were fantastic!!!!! I followed another reviewer's suggestion and sauteed the mushroom caps briefly in a bit of olive oil first, to soften. I also had to use Mozzarella cheese instead of a blend, as that's what I had on-hand. These were the BEST!!!! I'll make them again and again!

I made these for a dinner party, they were gone in a flash. Filling did make more than needed for 24 mushrooms, so i refrigerated & used later as a dip for crackers. These were fantastic already gave the recipe to 2 other people. Can't wait to make them again.

Delicious! Four stars because I felt it needed something else. I added two tbsp horseradish for an extra zing!

Made these as little appetizers for a big family Christmas dinner & they were a hit. Big flavor & nice little presentation.

Huge, huge, huge success! I needed to find a veggie-friendly appetizer dish for my Vegetarian friend that was quick and easy and this recipe fell in my lap. I followed pretty much everything to a T except I added paprika and a few tsp of hot sauce to the mixture. These mushrooms were gone in less than 10 minutes!

I made these for my daughter's graduation party and everyone LOVED them. i had 3 people (and there were only about 12 there) ask for the recipe. I mistakenly used one small jar of artichokes instead of the 12 oz. and even though it was good, more artichokes would have been better - I'll pay more attention to the size of ingredients next time!! I did mix the parm with some breadcrumbs to sprinkle on top and they browned up nicely and gave the mushrooms a nice little crunch. I also used fresh garlic vs. garlic salt - tasted and adjusted with a little salt and pepper

These were so good! I added a little bacon, but they would have been great without too.

These were by far the best stuffed mushrooms I've ever eaten! I didn't have any Italian cheese blend, so I used a combination of shredded parmesan and mozzarella. The only problem I had with this recipe is that it made too much filling. This was just fine, though, because the filling alone makes an awesome cracker dip! Thanks so much for sharing; I will be making these again and again!!!

Truly yum! I added maybe 1/4 cup of Italian seasoned bread crumbs to the filling and topped the shrooms with Parmesan cheese before baking. And I used garlic powder. Really good! We had a few left, as only 3 of us 5 like mushrooms, so I am going to chop them up, add to the leftover filling, thin with a little cream or milk and toss with pasta. Doesn't that sound good? I'm sure it will be. Thanks for the awesome recipe!

Wonderful mushrooms. Take any leftover filling, put it in a small ramekin, top with bread crumbs and bake along with the mushrooms. It makes awesome artichoke dip similar to restaurant quality. Next time I may make extra with a little spinach and hot sauce!

I love stuffed mushrooms but didn't really care for these. I cut the cream cheese amount in 1/2 and was glad I did because it was plenty. Had to add more/other seasoning than called for to give the stuffing mixture enough flavor. Also, I love onion, but it seemed to over-power the artichoke flavor and that was a disappointment.

These were absolutely delicious and so simple to make!!!! I altered the ingrediants. I used 2oz of cream cheese instead and added monteray jack cheese. I also put roasted red peppers on top and tossed them in the oven! the peppers gave it a pop!

very rich. i added a little spinach for color. these were a welcome change from bread crumb stuffed mushrooms.

These were delicious!

These were so good! I love the artichoke and onion combination with the cheeses. I had left over filling, so that is in the freezer. I would even use it as a dip, if I don't use it to fill more mushrooms.

I made this appetizer for a party at my Mother's...they were all gone in under 5 minutes. My 6 year old nieces even fought over the last one! A little time consuming to make, but followed the recipe to a T and it turned out great!

A little too oily and runny, good flavor though

Excellent. I did not have marinated artichokes, only had frozen on hand so I chopped the defrosted artichoke hearts and sauted in the onion/garlic until soft and fragrant. Made an amazing filling for the mushrooms and also was great in some stuffed sweet peppers we made to accompany on the appetizer tray. The way these mushrooms cook with the filling is mouth watering. Yum! Sprinkled some paprika on top for crusting.

Really enjoyed these. Doubled the recipe and used baby Bellas instead of the mushrooms stated. The guests enjoyed them at a Tapas party. Just a little more "zip" would have been good too.

I really wanted to like these- I like the ingredient list- but they were just overkill. Too rich, too creamy, too much. None of the ten of us who tried them were particularly impressed.

I just made these as a Thanksgiving appetizer and they were a huge hit (especially for the vegetarians)! I did add a little extra garlic and put extra cheese on top the last few minutes of baking. For those who aren't big on mushrooms, the filling is also fantastic spread on bread or crackers. I'll definitely make this again.

All those fab reviews were true! These are amazing! I could not stop eating it right out of the bowl!! Simple to make with uncomplicated ingredients, looks so elegant, and tastes good enough to scrape the empty plate....what more could you ask for? If you love mushrooms, you're gonna' love these!

AMAZING! i used Romano cheese because that is all i had at the time! they were sooooooo good! thank you for such a great recipe!!!

This was a hit at a family Christmas Party. I marinated my atrichokes in a special oil that I made. This was delicious. Thanks for sharing.

Made these the other night and they were great. Very rich....may try a little less cream cheese next time I make them.

Easy to follow instructions with ingredients that you will likely have at home already. Very tasty and I didn't have the best artichokes or the right cheese for the recipe. Thanks!

I enjoyed this recipe, but it didn't have that wow factor for me. I did end up with a lot of left over stuffing, so buy extra mushrooms. I didn't make any adjustments to the recipe.

they were just ok...I have had much better

These were so great! I didn't have any sour cream on hand, but they were great anyway. I had more than enough stuffing so I make about 35 mushrooms with this recipe

Just made these for the first time, only change was non-marinated artichokes (on hand), and they were pretty good. Put filling in both small phylo cups and mushrooms; mushrooms were much better than the cups as the filling is actually kind of bland. 1/2 batch made enough for 8 med/big mushrooms and 12 cups. I will be making these again, but I'll add some herbs, more S&P, and use the right chokes. Could even see some lemon, maybe a bit of crumbled sausage, or as another reviewer suggested, spinach would be good addition.This is a good base that provides a nice springboard for going in several different directions.

Very tasty, but super annoying to make! Filling each mushroom took forever, in addition to being messy.