Artichoke & Parmesan Stuffed Mushrooms

Artichoke & Parmesan Stuffed Mushrooms

1 Review
From: EatingWell Magazine, September/October 2014

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!

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 24 medium cremini (baby bella) or white mushrooms
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • ½ cup drained marinated artichoke hearts, chopped
  • 3 tablespoons panko breadcrumbs, divided
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons low-fat mayonnaise
  • ⅛ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
  2. 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.
  3. 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.
  4. 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 information

  • Serving size: 3 mushrooms
  • Per serving: 64 calories; 3 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 3 g protein; 16 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 88 IU vitamin A; 2 mg vitamin C; 25 mg calcium; 0 mg iron; 173 mg sodium; 284 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

Reviews 1

December 29, 2016
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By: jeanclare
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.
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