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.
- 1 14 oz can of artichoke hearts packed in water, drained and chopped
- 1 4 oz can of diced jalapeños drained
- 1 4 oz 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.
Rinse mushrooms and pat dry.
Arrange mushrooms on a foil covered baking sheet for easy clean up.
In a medium mixing bowl, combine ingredients for filling.
Spoon into mushrooms.
Bake at 400 degrees for 20-25 minutes, until filling is golden brown.
Adapted from my recipe for Hot Jalapeño and Artichoke Dip
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