- Mushrooms (1 1/2 pounds)
- Artichoke Hearts (Canned 14 oz; finely chopped)
- Onion (1 medium; chopped finely)
- Garlic (2 cloves; finely chopped)
- Cream Cheese (8 oz)
- Shredded Cheese (Any kind; I used sharp cheddar)
- Parmesan Cheese (for garnish)
- Cilantro (chopped finely; for garnish)
- Salt (to taste)
- Pepper (to taste)
- Olive oil
Preheat the oven to 350oF/175oC.
Separate the stem from the head of the mushroom and then chop very finely.
In a pan heat up some olive oil, cook the chopped garlic for a minute on medium heat and then add the chopped onions and saute it till it turns translucent.
Once the onions are cooked add the mushroom stems in and cook for 3-4 minutes on medium heat and finally add in the chopped artichoke hearts and mix it all together and cook for another minute or two.
Take the cream cheese in a bowl and then add the artichoke mixture while it’s still hot and mix it well with the cheese.
Season the mushroom heads with salt and pepper and lightly drizzle olive oil and rub it all over.
Fill the mushroom heads with the artichoke mixture and place them in a well greased baking tray. Sprinkle the shredded cheese over the mushrooms.
Bake it in the oven for about 20 minutes until the fillings start to bubble. Drain off any water that comes out from the mushrooms.
Serve the stuffed mushrooms with generous sprinkle of parmesan cheese and chopped cilantro.