Recipes

Artichoke Stuffed Mushrooms

  • Serves

    serves 4-6

TODD COLEMAN

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.

Ingredients

  • 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

Instructions

Step 1

Heat oven to 375°. Grease a 9"x13" baking dish with 1 tbsp. butter; set aside.

Step 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 1⁄4 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.

Step 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.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.