Wednesday, December 4, 2013

Artichoke Stuffed Mushrooms

For an appetizer that seems as if it took more time to prepare than it really did….stuffed mushrooms!

I made this particular recipe last night to serve with our spaghetti dinner and had to stop myself from continuously eating the filling right out of the mixing bowl.  Understanding that you will inevitably wind up eating a few spoonfuls before it's all said and done, this recipe yields exactly enough for twelve yummy appetizer bites:


12 baby bella mushrooms, stems removed and chopped
1 1/2 tsp. olive oil
1/8c onion, chopped
1/4c cream cheese, softened
6oz. jar of artichoke hearts, marinated in oil, chopped
1 TBSP Greek yogurt
1/2c Monterrey Jack Cheese
2 TBSP Parmesan cheese
1/8 tsp. garlic salt
black pepper, to taste

1.  Preheat oven to 350*

2.  In a small sautĂ© pan, heat oil and cook the stems and onion just until soft, about 5 min.

3.  In a medium bowl, combine the onion mixture with the cream cheese, artichokes, yogurt, both cheeses, and garlic salt.  Season with pepper, to taste.

4.  Bake approximately 20 minutes and serve warm.
                             
For a little kick, add a dash or two of cayenne pepper sauce!

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