A much-loved appetizer, stuffed mushrooms are always a hit! These mushrooms are filled with a creamy artichoke mixture and baked until golden brown.

Yield: Makes 24.



  • 28 large stuffing mushrooms
  • 1/4 cup finely chopped green onion
  • 2 cloves garlic, finely chopped
  • 1 tbsp salted butter
  • 1/4 cup dry white wine or chicken broth
  • 1 can (14 oz/398 mL) artichoke hearts, drained and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh bread crumbs
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • Paprika*


  1. Preheat oven to 350°F.
  2. Remove stems from mushrooms; set caps aside. Chop stems and measure 1 cup. Reserve any remaining chopped stems for another use.
  3. Melt butter in a frypan over medium heat. Add chopped stems, onion and garlic and sauté for 5 minutes. Stir in wine and cook until liquid is evaporated, about 2 minutes. Remove from heat; cool.
  4. Combine mushroom mixture with artichokes, mayonnaise, Parmesan cheese, bread crumbs, salt and pepper. Stuff mushroom caps with artichoke mixture, mounding slightly. Place stuffed mushrooms in a single layer in a greased 9x13 inch baking dish. Sprinkle with paprika.
  5. Bake until golden brown, about 15 - 20 minutes.
Nutritional analysis per mushroom:

66 calories, 5.0 g fat, 2.2 g protein, 3.1 g carbohydrate, 0.8 g fibre, 130 mg sodium

*Ingredients not included in nutritional analysis.