Artichoke Dip Stuffed Mushrooms

Artichoke Dip Stuffed Mushrooms

Things I love: dinner parties, artichokes, finger foods, mushrooms. Of course, this list is not exhaustive, but these mushrooms are so many things I love in one bite that I can't get over them. Do you know what happens when you stuff a mushroom cap with artichoke dip?! Ooey, gooey, finger-food-sized bite of goodness. You don't even need a plate. 

Artichoke Dip Stuffed Mushrooms
Artichoke Dip Stuffed Mushrooms

As a kid I remember being pulled to holiday cocktail parties, and my mom would always gush over the artichoke dip. Maybe this is why artichoke dip has a sort of halo of goodness to me-- I associate it with so many warm things. What I like about serving it in mushrooms caps is it feels a little bit cleaner: not only do I love LOVE mushrooms, but eating this dip with mushrooms rather than chips or toast feels like it's up a few notches on the good-for-you scale. Not that it matters much at holidays parties, where cookies and eggnog rule the day. But hey! I tried. 

Artichoke Dip Stuffed Mushrooms
Artichoke Dip Stuffed Mushrooms

Artichoke Dip Stuffed Mushrooms

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Stuffing artichoke dip into mushroom caps is the best of both worlds: you get a warm, gooey morsel of dip and the earthiness of a roasted mushroom in one bite, and you can pick the whole thing up with your fingers.

Yields: 32   |    Total Time:



Ingredients:

  • 1 (8 ounces) block cream cheese, softened
  • 1/2 cup yogurt
  • 1 (14 ounces) can artichoke hearts, drained and chopped
  • 1/2 onion
  • 2 tablespoons butter or coconut oil
  • 4 cloves garlic
  • 1 cup grated white cheddar
  • Dash hot sauce
  • Dash Worcestershire sauce
  • Salt and pepper
  • About 32 crimini mushroom caps

Directions:

  1. Preheat oven to 400°F. Finely dice the onion and mince the garlic. In a small sauce pan, heat the coconut oil. Sauté the onion and garlic until the onion is translucent and the garlic begins to brown. Set aside to cool.
  2. Strain and dice the artichoke hearts into small pieces. Place in mixing bowl along with the cream cheese, cheddar cheese, and yogurt. Sprinkle with salt & pepper, and add a dash of both the hot sauce and the Worcestershire. Once the onions are cool, scrape them into the bowl as well, and mash everything together until combined.
  3. Prep the mushrooms caps: wash each cap, and remove the stems. Place caps hollow-side up on a baking pan. Sprinkle with salt & pepper. Using two spoons (and your hands as needed), fill each hollow with artichoke dip, creating a mound in each mushroom. Place baking pan in oven and bake for 15 minutes. Serve.