Jalapeño and Artichoke Dip Stuffed Mushrooms

Jalapeño and Artichoke Dip Stuffed Mushrooms

 

 

 

With the Super Bowl right around the corner, I thought it would be the perfect time to share these amazing Jalapeño and Artichoke Dip Stuffed Mushrooms. I used Baby Bella Cremini mushrooms and stuffed them with an out of this world combination of jalapeños, fire-roasted green chilis, artichoke hearts, and parmesan cheese. The jalapeños and the fire-roasted chilies give these stuffed mushrooms a serious spicy kick, but the cream cheese cuts through the spiciness and really brings the flavors together. These Jalapeño and Artichoke Dip Stuffed Mushrooms are going to be a huge hit at your next event!

 

This recipe makes a lot of stuffed mushrooms, around 100-150. It’s hard to say exactly because mushrooms vary in size. If you don’t need that many stuffed mushrooms, you can bake the remaining filling in a 2 quart casserole dish until hot and bubbly. It makes an amazing hot dip that you can serve in a bread bowl or with tortilla chips.

 

Jalapeño and Artichoke Stuffed Mushrooms

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: around 100 stuffed mushrooms

Jalapeño and Artichoke Stuffed Mushrooms

Ingredients

  • 1 14oz can of artichoke hearts, packed in water, drained and chopped
  • 1 4oz can of diced jalapeños, drained
  • 1 4oz can of diced fire-roasted ortega chilies
  • 1 cup of mayonnaise
  • 2 cup of freshly, finely shredded parmesan cheese
  • 8 oz of softened cream cheese
  • 4-5 pounds of Baby Bella Crimini Mushrooms, or white button mushrooms.

Instructions

  1. Rinse mushrooms and pat dry.
  2. Arrange mushrooms on a foil covered baking sheet for easy clean up.
  3. In a medium mixing bowl, combine ingredients for filling.
  4. Spoon into mushrooms.
  5. Bake at 400 degrees for 20-25 minutes, until filling is golden brown.
http://www.number-2-pencil.com/2014/01/16/jalapeno-and-artichoke-dip-stuffed-mushrooms/

 

Adapted from my recipe for Hot Jalapeño and Artichoke Dip

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