Artichoke-Stuffed Mushrooms

Preparation info

  • Difficulty


  • Makes


    Stuffed Mushrooms

Appears in

This retro classic weaves in and out of style but never loses its popularity. Of the countless stuffing options—from simple herbed bread crumbs to rich meat—I love this unfussy blend with finely chopped artichoke hearts.


  • 24 large mushrooms (about pounds)
  • 2 tablespoons olive oil
  • ½ cup finely chopped tomato
  • 1 (14-ounce) can quartered artichoke hearts, rinsed and well drained
  • cup dried bread crumbs
  • ¼ cup fresh finely grated Parmesan cheese
  • ¼ cup finely grated fontina cheese
  • Salt and freshly ground black pepper


Snap off the stems from the mushroom caps, leaving a natural cavity for stuffing. If the stem breaks off before the spot where it meets the cap, scoop out the rest with a small spoon. Reserve the stems. Set the mushrooms cavity side up in a baking dish and set aside.

Preheat the oven to 400°F.

Put the mushroom stems in a food processor and pulse to finely chop. Heat the olive oil in a large skillet over medium heat. Add the mushroom stems to the skillet (reserve the processor bowl) with the tomato and cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes. Meanwhile, put the artichoke hearts in the food processor and pulse to finely chop. Add the artichoke hearts to the skillet and cook for 1 minute longer. Set the pan aside to cool. Stir in the bread crumbs and cheeses, then season the mixture to taste with salt and pepper.

Spoon about 1 tablespoon of the filling into each mushroom cap, mounding it slightly (it’s easiest to do this with your fingers, pressing the stuffing well into the cavity).

Bake until the mushrooms are just tender, about 25 minutes. Set aside to cool slightly. Transfer the mushrooms to a platter for serving; set on a warming tray to keep warm, if you wish.