If you like our warm artichoke dip, you're going to love our Artichoke Dip-Stuffed Mushrooms! We've taken one of our most popular appetizer dips and used it as a filling in this stuffed mushroom recipe.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
20 large fresh mushrooms (1 lb./450 g), stems and gills removed
1 can (14 fl oz/398 mL) artichoke hearts, well drained, finely chopped
3/4 cup Kraft 100% Parmesan Grated Cheese
1/2 cup Miracle Whip Original Spread
Add To Shopping List
How do I make it ?
Heat oven to 450ºF.
Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
Combine remaining ingredients; spoon into mushroom caps. Return to baking sheet (without rack).
Bake 10 min. or until heated through.
Kraft Kitchen Tips!
Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. When ready to serve, bake mushrooms as directed, increasing the final baking time, if needed, until mushrooms are heated through.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 120 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 2 g
10 servings, 2 stuffed mushrooms (44 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.