Artichoke Jalapeno Stuffed Mushrooms
Servings 17 +/- Depending on mushroom size
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
- Preheat the oven to 350 degrees.
- 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 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 tops of the mushrooms in the panko mixture, then place them on a small baking sheet.
- Bake the mushrooms in the oven for 20 minutes, or until they 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 them carefully so they don’t burn!
- Top with remaining parsley and serve. Enjoy!