Lemon Artichoke Stuffed Mushrooms

Lemon Artichoke Stuffed Mushrooms

This delicious appetizer will wow you! Enjoy these before a nice pasta dish or a simple chicken and veggie dish. These pair wonderfully with a nice bottle of Sonoma County Chardonnay!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8


  • Cooking spray, for pan
  • 1 1/2 lb baby mushrooms
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz Sonoma Harvest Lemon Artichoke Tapenade
  • 4 oz cream cheese, softened
  • 2 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped thyme


  • Preheat the oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
  • In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
  • In a large bowl mix together mushroom stem mixture, Sonoma Harvest Lemon Artichoke Tapenade, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling.
  • Bake until mushrooms are soft and the tops are golden, 20 minutes.