Smokey Artichoke and Cheese Mushrooms

Smokey Artichoke and Cheese Mushrooms

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Courtesy of
Blue Diamond

Blue Diamond Smokey Artichoke and Cheese Mushrooms RecipeIngredients:

  • 12 very large (about 3”) baby bella or white mushrooms, stems removed
  • 1 (6.5 oz.) jar gluten-free marinated artichoke hearts, drained and coarsely chopped
  • ½ cup shredded smoked mozzarella cheese
  • ¼ cup grated Parmesan cheese, plus additional for topping
  • 1 Tbsp. snipped fresh basil
  • 4 oz. reduced fat cream cheese (Neufchatel)
  • 2 cloves garlic, minced
  • Freshly ground pepper, to taste
  • 2 Tbsp. chopped roasted red peppers
  • ½ cup finely crushed Blue Diamond® Artisan Multiseed Nut-Thins®

Directions:

  1. Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on baking sheet.
  2. Stir together artichoke hearts, cheeses, basil, garlic and pepper in a medium bowl until well mixed. Lightly stir in roasted peppers and spoon mixtures into mushroom caps.
  3. Top with Nut-Thins® and sprinkle with additional Parmesan, if desired.
  4. Bake for 15 minutes or until mushrooms are soft.


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