Artichoke Stuffed Mushrooms

Ingredients

• Portobello Mushrooms2.5 cup (175 g)
• Olive Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Artichoke1/4 cup (38 g)
• Scallion3 tablespoon (15 g)
• Parmesan Cheese2 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichokes. You can use canned artichokes.

2. 2

   Step 2

   Also, we recommend you use large fresh mushrooms.

3. 3

   Step 3

   Wash the mushrooms, dry and remove the stems. Separately, chop the scallions, garlic and mushroom stems.

4. 4

   Step 4

   Heat the oil in a pan over medium heat. Once heated, stir-fry the garlic, scallions and mushroom stems for 3 minutes.

5. 5

   Step 5

   Remove from the heat, mix with the chopped artichoke and season with salt and pepper to taste.

6. 6

   Step 6

   Stuff the mushrooms with the mixture and sprinkle with Parmesan cheese.

7. 7

   Step 7

   Place in a baking pan and bake for 12-15 minutes at 356 °F (180 °C).

8. 8

   Step 8

   Once done, remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Artichoke Stuffed Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.