For this healthy stuffed mushroom recipe, marinated artichokes and Parmesan cheese are mixed with thyme and panko breadcrumbs for a delicious filling. If serving at a party, you might consider doubling the recipe. These stuffed mushrooms will be devoured quickly!

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2014




Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.

  • Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.

  • Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.

  • Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.


Make Ahead Tip: Prepare through Step 3 up to 2 hours ahead.

Nutrition Facts

64 calories; protein 2.6g 5% DV; carbohydrates 6.8g 2% DV; dietary fiber 0.8g 3% DV; sugars 1.3g; fat 3.4g 5% DV; saturated fat 0.6g 3% DV; cholesterol 2mg 1% DV; vitamin a iu 87.7IU 2% DV; vitamin c 1.8mg 3% DV; folate 16.2mcg 4% DV; calcium 24.9mg 3% DV; iron 0.3mg 2% DV; magnesium 6.8mg 2% DV; potassium 284.4mg 8% DV; sodium 173.2mg 7% DV; thiamin 0.1mg 6% DV.

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Rating: 4 stars
Yes I made changes. One can't possibly put these under the broiler for 15 - 20 minutes and not expect them to be totally burnt. At least not in my electric oven. Not sure what the Eating Well kitchen was thinking with this one. I baked with an aluminum foil cover to steam them slightly - then broiled and they turned out pretty great. Read More