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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!

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

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

1 vegetable, 1/2 fat