Name: Artichoke Jalapeno Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb small and firm cremini or button mushrooms; 1 cup artichoke jalapeno and parmesan dip; ½ cup panko crumbs; 2 tbsp fresh parmesan (finely grated); 2 tbsp fresh parsley (finely chopped, divided); Sea salt and freshly cracked black pepper (to taste); 1 tbsp olive oil

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Easy and delicious artichoke jalapeno stuffed mushrooms make the perfect appetizer for game day, holidays, or a light snack.

I had some artichoke jalapeno and parmesan dip leftover in the fridge so I made this easy artichoke jalapeno stuffed mushrooms recipe to serve while we watched the Super Bowl. The mushrooms were super quick and easy to throw together and were delicious! My entire family loved them and they were devoured in minutes.

Artichoke Jalapeno Stuffed Mushrooms

Ingredients:

1 lb small and firm cremini or button mushrooms
1 cup artichoke jalapeno and parmesan dip
½ cup panko crumbs
2 tbsp fresh parmesan, finely grated
2 tbsp fresh parsley, finely chopped, divided
Sea salt and freshly cracked black pepper, to taste
1 tbsp olive oil

How to Make Artichoke Jalapeno Stuffed Mushrooms

Prepare the mushrooms by removing the stems from the mushroom caps. Discard the stems or save them to make homemade broth.

Make the panko mixture by combining the panko crumbs, parmesan cheese, half the parsley, sea salt, and freshly cracked pepper, in a small bowl; mix well.

Prepare the mushroom caps by drizzling them with the olive oil until evenly coated.

Stuff the mushroom caps evenly with the artichoke jalapeno and parmesan dip.

Finish the mushrooms by dipping the artichoke jalapeno tip of the mushrooms in the panko mixture then place on a small baking sheet.

Bake the mushrooms for 20 minutes in the oven, or until the mushrooms are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch carefully so they don’t burn!

Top with remaining parsley and serve. Enjoy!

Artichoke Jalapeno Stuffed Mushrooms

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Appetizer, Sides

Cuisine: American

Servings: +/- Depending on mushroom size

Author: Pam - For the Love of Cooking

Equipment

Small Baking Sheet

Ingredients

1 lb small and firm cremini or button mushrooms
1 cup artichoke jalapeno and parmesan dip
½ cup panko crumbs
2 tbsp fresh parmesan finely grated
2 tbsp fresh parsley finely chopped, divided
Sea salt and freshly cracked black pepper to taste
1 tbsp olive oil

Instructions

Prepare the mushrooms by removing the stems from the mushroom caps. Discard the stems or save them to make homemade broth.
Make the panko mixture by combining the panko crumbs, parmesan cheese, half the parsley, sea salt, and freshly cracked pepper, in a small bowl; mix well.
Prepare the mushroom caps by drizzling them with the olive oil until evenly coated.
Stuff the mushroom caps evenly with the artichoke jalapeno and parmesan dip.
Finish the mushrooms by dipping the artichoke jalapeno tip of the mushrooms in the panko mixture then place on a small baking sheet.
Bake the mushrooms for 20 minutes in the oven, or until the mushrooms are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch carefully so they don’t burn!
Top with remaining parsley and serve. Enjoy!