STREAMING NOW: Nigella: At My Table

Artichoke-Stuffed Mushrooms

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe in the Nov 2001 issue of Southern Living and thought I would share it with you.”
READY IN:
40mins
YIELD:
30 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and pat dry the mushrooms.
  2. Remove stems and chop, reserve caps.
  3. Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
  4. Add wine and cook 2 minutes till liquid evaporates.
  5. Stir in crumbs.
  6. Remove from heat and let cool.
  7. Combine onion mixture, artichokes and next 5 ingredients.
  8. Spoon 1 tsp into each cap.
  9. Place on lightly greased rack in a roasting pan.
  10. Bake 350F for 12-15 minutes or till golden.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: