Categories: Appetizers
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 32 large button mushrooms, stems removed and chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 oz. jar marinated artichoke hearts, drained and chopped
- 8 oz. package cream cheese, softened
- 1 cup shredded Italian cheese blend
- 2 tbsp sour cream
- 2 tbsp grated Parmesan
- 1/2 tsp garlic salt, or to taste
- Chopped fresh parsley
Directions
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eheat oven to 425. Line a 10×15-inch baking pan with foil and coat with cooking spray.
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Heat oil in a large skillet over medium heat. Add onion and mushroom stems; cook until onion is translucent, about 5 minutes. Stir in salt and pepper. Transfer mixture to a large bowl. Stir in artichoke hearts, cream cheese, Italian cheese blend, sour cream, Parmesan, and garlic salt.
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Stuff mushroom caps with artichoke mixture; arrange on prepared baking pan.
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Bake until mushrooms are tender and filling is hot and bubbly, 17 to 20 minutes. Before serving, sprinkle with parsley.