Categories: Appetizers

Ingredients

• 1 tbsp olive oil
• 1 cup chopped onion
• 32 large button mushrooms, stems removed and chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 oz. jar marinated artichoke hearts, drained and chopped
• 8 oz. package cream cheese, softened
• 1 cup shredded Italian cheese blend
• 2 tbsp sour cream
• 2 tbsp grated Parmesan
• 1/2 tsp garlic salt, or to taste
• Chopped fresh parsley

Directions

1. eheat oven to 425. Line a 10×15-inch baking pan with foil and coat with cooking spray.

2. Heat oil in a large skillet over medium heat. Add onion and mushroom stems; cook until onion is translucent, about 5 minutes. Stir in salt and pepper. Transfer mixture to a large bowl. Stir in artichoke hearts, cream cheese, Italian cheese blend, sour cream, Parmesan, and garlic salt.

3. Stuff mushroom caps with artichoke mixture; arrange on prepared baking pan.

4. Bake until mushrooms are tender and filling is hot and bubbly, 17 to 20 minutes. Before serving, sprinkle with parsley.

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