Guest Post: Artichoke Stuffed Mushrooms by Genuine Jenn

We’ve got a guest in our kitchen today… The very talented Jennifer of Genuine Jenn.

Hi! My name is Jennifer and I am a mom of two busy kids and one crazy hound puppy. I write two blogs and enjoy being online tweeting or blogging. Both of my children love to help out in the kitchen and I thought it would be fun to document our trials and errors in the kitchen on Genuine Jenn. My other blog is a review/family blog and is in the middle of a new redesign.
I have always loved mushrooms growing up but we usually only ate the white button mushrooms or gasp… canned mushrooms. My husband is a mushroom farmer and now we eat only fresh mushrooms and frequently. We love to include mushrooms with our meals from BBQ burgers to breakfasts like eggs, bacon and hash browns.
The recipe I am sharing today makes a great side dish to pork chops, chicken or even meatloaf. With summer here they can be cooked on the grill or in the oven. Enjoy!
Artichoke Stuffed Mushrooms

2 Tbsp. olive oil – (for grilling)
8 – 3-inch round Portabello or Café mushrooms, stems removed and hulled
Salt and pepper to taste
For the stuffing:
14 oz. tin artichoke hearts, drained and coarsely chopped – (We prefer to rinse the artichokes as we find them salty but this is just our preference)
1/2 cup cream cheese, at room temperature – (garlic & herb is also good)
1/4 cup light sour cream
2 Tbsp. lemon juice
2 crushed or minced garlic cloves
2 Tbsp. chopped fresh basil or oregano
1 tsp hot sauce – such as Frank’s Red Hot or Tabasco
Salt and pepper to taste
1/4 cup freshly Parmesan cheese

Combine stuffing ingredients, except Parmesan cheese, in a bowl. Divide and place stuffing on top of the mushrooms. Sprinkle on the Parmesan cheese.

Bake 20 minutes at 350 or Grill on the BBQ until mushrooms are cooked through.


Thank you so much Jennifer for sharing this delicious summer-time recipe with us!

Make sure you follow Jennifer over on her Blog, on Twitter and on Facebook.


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