Creamy Artichoke Filled Mushrooms

    45 minutes

    Stuffed mushrooms can be a bit fiddly but the results are well worth it, this recipe fills the mushrooms with a creamy artichoke mixture.

    190 people made this

    Serves: 12 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 24 medium sized mushrooms, stems removed and stems diced
    • 1 pinch salt and ground black pepper, to taste
    • 375g marinated artichoke hearts, drained and diced
    • 250g cream cheese, softened
    • 2 tablespoons sour cream
    • 150g grated cheese, a mix of mozzarella, cheddar and parmesan
    • 1/2 teaspoon garlic salt, or to taste

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat an oven to 180 degrees C. Grease a baking tray.
    2. Heat the olive oil in a frypan 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.
    3. Transfer the mixture to a large bowl then add the artichoke hearts, cream cheese, sour cream and mixed grated cheese. Season with salt, pepper and garlic salt. Stir the mixture until the ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking tray.
    4. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (184)


    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.  -  12 May 2009  (Review from Allrecipes USA and Canada)


    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.  -  06 Jun 2009  (Review from Allrecipes USA and Canada)


    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  -  14 May 2009  (Review from Allrecipes USA and Canada)