|Lately, we’ve been on a bit of an artichoke kick. I’m not sure where or how it started, exactly. Spinach-artichoke dip somewhere? Maybe. The marinated artichoke hearts we had in Chicago over Halloween weekend were *insane*. Also, the bacon wrapped artichoke heart quarters we made a few weeks ago? Ridiculous. So freaking tasty!
So when my husband recently requested a batch of stuffed mushrooms, I knew I’d want to play with my recipe a bit. The results were spectacular, so I’d like to share them with you!
The addition of both artichoke and mushrooms definitely makes this a mushroom that eats like a MEAL, so I found mushrooms that were about 3″ in diameter. While this size made a great presentation for a dinner (By that, I mean we didn’t have the “we’re pigging out on APPETIZERS as a meal!” guilt!), feel free to use regular button or baby bella mushrooms for appetizer sized bites.
Shrimp and Artichoke Stuffed Mushrooms
1 Tbsp olive oil
9 whole medium sized portabella mushrooms (about 3″ in diameter)*
1 14 oz can artichoke hearts, drained, rinsed, and chopped
1/4 small onion, finely chopped
1 Tbsp minced garlic
½ lb shrimp, shells and tails removed, chopped
1 8 ounce package cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 cup shredded Asiago cheese
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F. Prepare a baking sheet by spraying it with cooking spray.
Wash mushrooms. Remove stems – setting them aside – and arrange 8 mushroom caps on baking sheet.
Cut off and discard the very end – any “woody part – of the mushroom stems. Finely mince the remaining lengths of stems, as well as one whole mushroom cap.
In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion. Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off. Add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink). Stir in softened cream cheese and about 1/3 each of the cheeses, mix until well combined. Season to taste with black pepper.
Generously scoop mixture into the “cup” side of each mushroom cap, allowing it to mound above the edge of the mushroom. Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheeses.
Bake for 25 minutes. When done, they will be hot and have liquid forming under the mushroom caps.
* Feel free to use regular button or “Baby Bella” mushrooms – for this recipe, you’d need about a lb of them… maybe a bit more! If using smaller mushrooms like this, reduce cooking time to 20 minutes.
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