Cheesy Artichoke Stuffed Mushrooms
This bite-size appetizer is easy to make and will have your guests asking for seconds. Mushrooms are a great meat alternative with their umami taste, and they are good for you too! Mushrooms provide important minerals including selenium, potassium, riboflavin, niacin and Vitamin D.
Servings 4
Calories
Ingredients
- 8 oz. goat cheese
- 2 Tbsp fresh garlic diced
- 1 cup green bell pepper diced
- 1 cup red bell peppers diced
- 1 cup fresh parsley fresh, chopped fine
- 1 Tbsp Old Bay
- 1 tsp Sriracha sauce
- 2 Tbsp lemon juice
- 8 oz artichoke hearts canned, quartered
- 1 cup green onion chopped
- 1 Tbsp canola oil
- ½ cup grated parmesan cheese
- 2 oz. gouda cheese
- 20 button mushroom caps
Instructions
- Drizzle oil in a large skillet or frying pan over medium heat.
- Add bell peppers and garlic. Cook until softened, 3 -5 minutes.
- Allow peppers and garlic to cool, place in refrigerator.
- Thoroughly combine all the remaining ingredients in a large mixing bowl. Mix in the cooled peppers and garlic.
- Preheat oven to 375F. Place mushrooms on a baking sheet. Stuff each mushroom with filling, distributing evenly between mushrooms.
- Drizzle the parmesan cheese and gouda cheese over the tops of the mushrooms.
- Bake mushrooms for 20 minutes or until filling is heated through and mushrooms are completely cooked.
