Stuffed Mushrooms

These stuffed mushrooms are loaded with a creamy artichoke parmesan mixture and don't use breadcrumbs. They are so indulgent, no one at the party will be able to resist it!"

– Mamagourmand


Mushrooms Onions Artichoke Hearts Cream Cheese Parmesan Cheese Sour Cream Garlic Salt Parsley

Start by washing and prepping your mushrooms by removing the stems.

Let's Make It!

In a large skillet, add olive oil and cook the mushroom stems, seasonings, and onions together until softened.

Add the remaining ingredients to the skillet and cook together.

Transfer the filling to the mushroom caps, then bake until the filling is golden and bubbly.

Can I Make These Ahead of Time?

Yes! The mushrooms may be prepared and filled up to 24 hours before baking. Cover the baking sheet securely with plastic wrap and refrigerate until ready to bake.

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