Columnist Seiran Sinjari is back with a recipe that’s perfect for the holidays: Artichoke Stuffed Mushrooms. Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles.
Artichoke Stuffed Mushrooms
This week I’m sharing something you can serve throughout the holiday season. These garlic baked mushrooms stuffed with a creamy and cheesy artichoke filling are perfect as finger food, appetizers, or snacks for all the festive holiday events.
You have the meaty and garlicky mushrooms that go perfect with the creamy and tangy artichoke filling. And finally, a crunchy top with vegan parmesan & crostini crumbs. All in one or two bites!
With a simple ingredient such as the humble button mushroom, you can quickly make a fun, delicious and crowd-pleasing plate of finger food. I like using button mushrooms because they are available all year around, they are affordable and have a very mild flavor and can absorb any seasonings really well. For this recipe you can use either withe or brown button mushrooms, there’s really not much difference in flavor or texture.
Since these mushrooms contain more water than many other mushrooms I like to pre-bake them before filling them and then bake them again, to avoid watery undercooked mushrooms. This will also give them a deeper flavor and more meaty texture. Now let’s get to the recipe!
What You’ll Need
For the Mushrooms:
- Medium sized button mushrooms
- Olive oil
- Garlic, minced
- Finely chopped parsley
- Salt & pepper
For the Filling:
- Olive oil
- Marinated artichokes, drained & finely chopped
- Vegan cream cheese
- Vegan grated mozzarella
- Shallot, finely chopped
- Fresh thyme
- Salt & pepper
For the Toppings:
- Crostini crackers, crumbled
- Vegan parmesan or nutritional yeast
- Vegan butter, melted
How to Make This Recipe
Step one: preheat the oven
Pre-heat oven to 200C / 390 F.
Step two: prepare the mushrooms
Clean the mushrooms with a clean damp kitchen towel and break off the stems (save and use for something else) to hollow out the cap for the filling.
Step three: bake the mushrooms
Mix together olive oil, garlic, parsley, salt and pepper in a small bowl. Then, brush the mushrooms with the oil and place on a baking sheet. Bake on middle rack for 15 minutes.
Step four: prepare the filling
In the meantime, you can prepare the filling. Heat olive oil in a pan and fry the shallots over medium heat until just softened. Place all other ingredients for the filling in a bowl, add the shallots and mix well.
Step five: fill the mushrooms
Remove mushrooms from the oven, if there’s still a lot of liquid inside the caps, you can drain them before filling them with the filling.
Step six: prepare the topping and bake everything
Mix together the crostini topping and top the stuffed mushrooms before placing them back in the oven. Bake for about 12 minutes or until the top gets slightly golden brown.
Artichoke Stuffed Mushrooms
Ingredients
Mushrooms:
- 500 g medium sized button mushrooms
- 3 tbsp olive oil
- 1 garlic - minced
- 1 tbsp finely chopped parsley
- salt & pepper to taste
Filling:
- ½ tbsp olive oil
- 100 g marinated artichokes - drained & finely chopped
- 50 g vegan cream cheese
- 50 g vegan grated mozzarella
- 1 shallot - finely chopped
- 1/2 tbsp fresh thyme
- salt & pepper to taste
Toppings:
- 3 crostini crackers - crumbled
- 2 tbsp vegan parmesan or nutritional yeast
- 1 tbsp vegan butter - melted
Instructions
- Pre-heat oven to 200 C / 390 F.
- Clean the mushrooms with a clean damp kitchen towel and break off the stems (save and use for something else) to hollow out the cap for the filling.
- Mix together olive oil, garlic, parsley, salt and pepper in a small bowl.
- Brush the mushrooms with the oil and place on a baking sheet. Bake on middle rack for 15 minutes.
- In the meantime, you can prepare the filling. Heat olive oil in a pan and fry the shallots over medium heat until just softened.
- Place all other ingredients for the filling in a bowl, add the shallots and mix well.
- Remove mushrooms from the oven, if there’s still a lot of liquid inside the caps, you can drain them before filling them with the filling.
- Mix together the crostini topping and top the stuffed mushrooms before placing them back in the oven. Bake for about 12 minutes or until the top gets slightly golden brown.
Recipe, text, and photography by Seiran Sinjari.
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