Easy Appetizer Recipe: Baked Artichoke & Parmesan Stuffed Mushrooms

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I’ll be honest with you: I was pretty suspicious of this recipe before I made it. I suspected it would be fussy and time consuming. But when I actually got into the kitchen, it only took me about ten minutes to get these babies prepped for the oven.

And, just like the Roasted Baby Red Potatoes with Garlic Peppercorn Dip, I could hardly restrain myself from eating a plate of these in lieu of dinner. (I managed in the end, but just barely.)

Here’s how to make them:

Ingredients

• 24 button mushrooms
• 4-6 precooked breakfast sausages
• 3-4 green onions, sliced
• 1 10-ounce container of Stonemill Kitchens Artichoke and Parmesan Dip
• ¼ teaspoon ground black pepper, or more to taste
• pinch of salt, or more to taste

Easy Appetizer Recipe: Baked Artichoke & Parmesan Stuffed Mushrooms

Preparation Instructions

Step 1: Preheat the oven to 425°F and preheat a pan over medium to medium high heat. Dice the pre-cooked sausage and brown it for about 4 minutes. (I didn’t use oil or anything myself but you could use a little non-stick spray if you wanted.)

Step 2: While the sausage is browning, rinse the mushrooms and use your fingers to pull off the stems. (They should pull off easily.) Leave the mushroom caps in a colander to drain.

Step 3: Stir together the dip, diced sausage, sliced green onions, and pepper.

Step 4: Spoon the dip mixture into the mushroom caps, about 1-2 teaspoons each depending on the size of the mushrooms.

Step 5: Bake on the middle rack of the oven at 425°F until browned, about 10 minutes.

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PS–these would also make a great tailgate party recipe!

Posted by Lacey