Ingredients :
- 1 jar marinated artichoke hearts drained and finely chopped
- 3 ounces cream cheese softened
- 1/4 cup freshly grated Parmesan cheese or shredded
- 1/4 cup mayonnaise
- 2 tablespoons thinly sliced scallions plus more for garnish
- 16 ounces large white button mushrooms stems removed and discarded
- 1 cup breadcrumbs
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil or melted butter
Directions :
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until uniformly combined.
- Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the caps with the filling and mound additional filling on top of the mushroom.
- In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs into the filling.
- Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Garnish with thinly-sliced scallions.
