Lemon Artichoke Stuffed Mushrooms

Category, , DifficultyIntermediate

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!

Yields8 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 Cooking spray, for pan
 1 ½ lbs baby mushrooms
 2 tbsp butter
 2 cloves garlic, minced
 ¼ cup breadcrumbs
 Kosher salt
 Freshly ground black pepper
 4 oz cream cheese, softened
 2 tbsp freshly chopped parsley
 1 tbsp freshly chopped thyme

1

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.

2

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.

3

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.

4

Bake until mushrooms are soft and the tops are golden, 20 minutes.

Nutrition Facts

Servings 8

Ingredients

 Cooking spray, for pan
 1 ½ lbs baby mushrooms
 2 tbsp butter
 2 cloves garlic, minced
 ¼ cup breadcrumbs
 Kosher salt
 Freshly ground black pepper
 4 oz cream cheese, softened
 2 tbsp freshly chopped parsley
 1 tbsp freshly chopped thyme

Directions

1

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.

2

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.

3

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.

4

Bake until mushrooms are soft and the tops are golden, 20 minutes.

Lemon Artichoke Stuffed Mushrooms

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