Artichoke Stuffed Mushrooms

Artichoke Stuffed Mushrooms ~

An easy appetizer for holiday parties, game days, and everyday dinners at home!

Vegan Stuffed Mushrooms Recipe

I like this recipe because stuffed mushrooms are a classic, crowd-pleasing appetizer. And since they can be assembled and stored in an airtight container in the refrigerator a day ahead of baking, stuffed mushrooms are perfect for parties.

Quick Tip for Success

Mushrooms tend to release liquid as they bake so the way we avoid soggy mushrooms is by baking them on a rack. All you do is take a standard metal cooling rack, such as the type used for a cake, and set it on a rimmed baking sheet. Now, instead of the liquid pooling around the mushrooms, it simply drips down onto the baking sheet.

Ingredients for Artichoke Stuffed Mushrooms

You will need:

• 12 cremini mushrooms, stems removed and finely chopped
• 1 teaspoon olive oil
• 2 tablespoons yellow onion, finely chopped
• 1/2 cup vegan mozzarella cheese
• 6 ounces marinated artichoke hearts, drained and chopped
• 1/4 cup vegan cream cheese, softened
• 2 tablespoons vegan Parmesan cheese
• 1/8 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• ground cayenne pepper, optional, to taste

How to Make Artichoke Stuffed Mushrooms

STEP ONE: Preheat the oven to 350°F. Place a baking rack on a rimmed baking sheet; set aside.

STEP TWO: Heat the olive oil in a small sauté pan over medium-high heat. Add the chopped mushroom stems and onion. Cook, stirring frequently for 3 minutes, until softened.

STEP THREE: In a medium bowl, combine the mozzarella cheese, artichokes, cream cheese, Parmesan cheese, garlic salt, and ground black pepper. Stir in the cooked mushroom stems and onion. Adjust seasoning to taste.

STEP FOUR: Fill the mushroom caps with generous spoonfuls of filling and set them on the baking rack. Bake for 20 minutes, until heated through. Sprinkle with ground cayenne pepper, if using, and serve.

More Appetizer Recipes You’ll Love!

• Mushroom Pate
• Spinach Parmesan Balls
• Mozzarella Stuffed Mushrooms
• Zucchini Crostini
• Air-Fried Olives

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Artichoke Stuffed Mushrooms

An easy appetizer for holiday parties, game days, and everyday dinners at home!

5 from 9 votes

Print Pin Rate

Course: Appetizer

Cuisine: American, Italian

Keyword: dairy free, make-ahead, New Year’s, party food, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 58kcal

Author: Holly Gray

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Ingredients

• 12 cremini mushrooms stems removed and finely chopped
• 1 teaspoon olive oil
• 2 tablespoons yellow onion finely chopped
• 1/2 cup vegan mozzarella cheese
• 6 ounces marinated artichoke hearts drained and chopped
• 1/4 cup vegan cream cheese softened
• 2 tablespoons vegan Parmesan cheese
• 1/8 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• ground cayenne pepper optional, to taste

Instructions

• Preheat the oven to 350°F. Place a baking rack on a rimmed baking sheet; set aside.
• Heat the olive oil in a small sauté pan over medium-high heat. Add the chopped mushroom stems and onion. Cook, stirring frequently for 3 minutes, until softened.
• In a medium bowl, combine the mozzarella cheese, artichokes, cream cheese, Parmesan cheese, garlic salt, and ground black pepper. Stir in the cooked mushroom stems and onion. Adjust seasoning to taste.
• Fill the mushroom caps with generous spoonfuls of filling and set them on the baking rack. Bake for 20 minutes, until heated through. Sprinkle with ground cayenne pepper, if using, and serve.

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 139mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 0.3mg

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