Artichoke Stuffed Mushrooms

Simple and easy to assemble, these retro-inspired, two-bite hors d’oeuvres can be assembled up to two days ahead of time and baked off before guests arrive.

Artichoke Stuffed Mushrooms Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
Yield: serves 4-6


  • 20 large white button mushrooms
  • 3 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup dry white wine
  • 1 cup grated parmesan
  • 34 cup panko breadcrumbs
  • 3 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped thyme
  • 1 (14-oz.) can artichoke hearts packed in water, drained and chopped
  • 1 egg white


  1. Heat oven to 375°. Grease a 9″x13″ baking dish with 1 tbsp. butter; set aside.
  2. Remove and finely chop stems from mushrooms, reserving caps. Heat remaining butter in a 10″ skillet over medium-high heat. Add chopped mushroom stems, garlic, and shallot and season with salt; cook, stirring occasionally, until mushroom mixture is dry, about 7 minutes. Add 14 cup wine, and cook until wine has evaporated, about 3 minutes. Remove from heat and set aside to cool. Add parmesan, breadcrumbs, parsley, thyme, artichokes, and egg white. Season with salt and pepper and mix thoroughly.
  3. Using a spoon, fill mushroom caps with about 3 tbsp. filling and pack tightly. Place filled mushroom caps in a single layer on greased baking dish. Pour remaining wine around mushrooms, and bake until golden, about 30 minutes. Serve warm.