Artichoke Stuffed Mushrooms

Get ready to become the hero of every party!

These creamy, cheesy artichoke stuffed mushrooms are about to make your appetizer game absolutely legendary.

Think bite-sized flavor bombs that disappear faster than you can make them.

We’re talking tender mushroom caps loaded with a rich mixture of tangy marinated artichokes, cream cheese, and melted Italian cheeses.

Each bite delivers that perfect balance of earthy mushroom flavor with creamy, garlicky goodness that’ll have everyone asking for the recipe.

Trust me, these little beauties are pure magic.

Ingredients

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
Salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

Steps

1. Preheat your oven to 350°F (175°C) and prepare a large baking sheet with cooking spray. Make sure to use a rimmed baking sheet to catch any delicious cheese that might bubble over during baking.
2. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onions and mushroom stems, cooking for about 5 minutes until the onion becomes translucent and the mushroom pieces release their moisture. You’ll know they’re ready when the onions look glassy and the mixture smells fragrant. Season generously with salt and pepper to build that flavor foundation.
3. Transfer the hot onion-mushroom mixture to a large mixing bowl and let it cool slightly for 2-3 minutes. This prevents the cream cheese from melting too quickly when you mix everything together.
4. Add the chopped artichoke hearts, softened cream cheese, sour cream, Italian cheese blend, and Parmesan cheese to the bowl. The cream cheese should be soft enough to mash easily with a fork – if it’s still cold, microwave it for 15-20 seconds to soften.
5. Season the mixture with salt, pepper, and ½ teaspoon garlic salt, then stir everything together until completely combined. The mixture should be creamy and hold together well when scooped. Taste and adjust seasoning as needed – this is your chance to make it perfect!
6. Using a small spoon or cookie scoop, generously stuff each mushroom cap with the cheese mixture, mounding it slightly on top. Don’t be shy with the filling – these babies should be loaded! Arrange the stuffed mushrooms on your prepared baking sheet, leaving about 1 inch between each one.
7. Bake for 20 minutes or until the filling begins to bubble around the edges and turns golden brown on top. The mushrooms should be tender when pierced with a fork, and the cheese should be melted and slightly crispy on the surface.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Goat cheese instead of cream cheese – creates a tangier, more sophisticated flavor profile

Make It Diabetes-Friendly

Replace the cream cheese with 8 ounces reduced-fat cream cheese (saves 4g carbs per serving) and use ½ cup part-skim mozzarella instead of the full Italian blend. This reduces carbs from 3g to 2g per serving while maintaining that creamy texture. The artichokes are naturally low-glycemic, so pair these with raw vegetables instead of crackers to keep blood sugar stable. Limit portions to 2 mushrooms per serving for optimal carb control.

Pro Tips

• Choose mushrooms that are roughly the same size for even cooking – baby bellas work perfectly
• Pat mushroom caps dry with paper towels before stuffing to prevent soggy bottoms
• Make the filling up to 24 hours ahead and stuff just before baking for ultimate party prep