Cheesy Artichoke Stuffed Mushrooms

Name: Cheesy Artichoke Stuffed Mushrooms
Total time: 45 min
Yield: 36 servings
Ingredients: 8 ounces package of baby portabella mushrooms; drizzle of olive oil; Salt and pepper; 1 jar quartered artichoke hearts; 1 garlic clove, minced; pinch nutmeg; 1/2 cup shredded parmesan, romano and asiago mix; Handful parsley, finely chopped

Need a gluten free and primal hor d'oeuvre? Cheesy Artichoke Stuffed Mushrooms could be a spectacular recipe to try. One portion of this dish contains around 1g of protein, 14g of fat, and a total of 131 calories. This recipe serves 36.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

131 kcal

Calories

1 g

Protein

14 g

Fat

0 g

Carbs

Ingredients

For 36 servings

Estimated cost~€3.15 · ~€0.10/serving

Instructions

1
Pop off the mushroom stems and place in a zip lock bag.
2
Drizzle in some olive oil and shake to coat.
3
Place on a baking sheet round side up and put in the oven for 10 minutes.
4
While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.
5
Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.
6
When finished, use a mellon baller to stuff the mushrooms.
7
Sprinkle cheese on each and place in the oven for an additional 5 minutes.
8
Remove and enjoy warm!