131 kcalCheesy Artichoke Stuffed Mushrooms
30 min serves 36
Gluten-Free
1gprotein0gcarbs14gfat
Ingredients
- •8 ounces baby portabella mushrooms
- •olive oil
- •salt and pepper
- •1 jar artichoke hearts
- •1 garlic clove
- •1 pinch nutmeg
- •½ cup parmesan
- •1 Handful parsley
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Method
From foodista.com — read the original
- Pop off the mushroom stems and place in a zip lock bag.
- Drizzle in some olive oil and shake to coat.
- Place on a baking sheet round side up and put in the oven for 10 minutes.
- While cooking, drain the artichokes and roughly chop. In a mixing bowl add artichokes, nutmeg, parsley, garlic and a drizzle of olive oil.
- Coat the mushrooms with salt and pepper. Flip them and place in the oven for an additional 5 minutes.
- When finished, use a mellon baller to stuff the mushrooms.
- Sprinkle cheese on each and place in the oven for an additional 5 minutes.
- Remove and enjoy warm!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com