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Artichoke Stuffed Mushrooms

Artichoke Stuffed Mushrooms

5 from 1 vote
Garlic baked mushrooms stuffed with a creamy and cheesy artichoke filling that are perfect as finger food, appetizers, or snacks for all the festive holiday events.
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Author: Seiran Sinjari | Legally Plant-Based
Servings: 4 servings

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.
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