Here at Team Traeger, we love versatile recipes that are perfectly suited as an appetizer, side dish, or even a beautiful main course. Having an easy dish to prepare that can fit the bill for almost any occasion will make you look like a culinary rockstar. To help you on your road to fame, we are introducing you to this delicous recipe for stuffed mushrooms. Woodsy mushrooms combine with bright artichoke hearts and parmesan cheese to bring you a dish that is perfect finger food for a party or lined up next to your favorite steak. We even ate them as an easy main dish for a busy weeknight. However you eat them, you are sure to fall in love!
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Recommended pellets: Alder
8 medium mushroom caps, about 1-1/2 inches in diameter
1 6.5-ounce jar marinated artichoke hearts, drained and finely chopped
1/3 cup Parmesan cheese, finely grated
1/4 cup mayonnaise (preferably Hellmann’s)
1/2 teaspoon garlic salt
A few drops of your favorite hot sauce, such as Tabasco
Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.
Using a small spoon, scoop out and discard 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 to 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.