• Artichoke Parmesan Stuffed Mushrooms
 
  • Artichoke Parmesan Stuffed Mushrooms
 

Artichoke Parmesan Stuffed Mushrooms

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  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves8 - 12
  • HardwoodOak

Smoked mushroom caps are finger-food that explode with savory flavor in every bite. You can't pop just one, stuffed mushrooms infused with smoke and sizzled on the grill are a grand slam.

Ingredients

Mushroom Caps, about 1-1/2 inches in diameter8 medium
Marinated Artichoke Hearts, drained and finely chopped1 (6.5-ounce) jar
Parmesan Cheese, finely grated1/3 cup
Mayonnaise1/4 cup
Garlic Salt1/2 tsp.
Your favorite Hot Sauce, such as Tabascoa few drops
Paprikaas needed

Preparation

Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.

Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, Parmesan, mayonnaise, garlic salt, and hot sauce and mix well.

Mound the filling in the mushroom caps. Dust the tops with paprika.

Arrange the mushrooms in an oven-safe baking dish.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10-15 minutes.

Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.

For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves8 - 12
  • HardwoodOak