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
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.
Christina's Bread Bakes
I love artichokes and this was a great way to eat them!
thiswifecooks
Thanks, Christina! 😊
Andrea White
such a perfect appetizer! everyone loved these yummy mushrooms!
Kalin Williams
I loveee stuffed mushrooms and never would’ve thought about using artichoke as a stuffing! So good
thiswifecooks
Thanks, Kalin! I like the artichoke stuffing because it’s unexpected and a nice change from the more commonly used ingredients.😊
Katie Jacques
These stuffed mushrooms are insanely delicious! Perfect appetizer for game day!
thiswifecooks
Yes! Thanks, Katie!