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mushrooms on chopping block

Chef Norm’s Artichoke Stuffed Mushrooms


  • 1 large onion (Chopped)
  • 2 tablespoons of Olive Oil
  • 25 button mushrooms (remove and chop the stems)
  • 12 oz container of marinated artichoke hearts, drained & chopped
  • 8 oz. cream cheese
  • 3 tablespoons of sour cream
  • 3 tablespoons of grated parmesan cheese
  • 1 cup of Italian shredded cheese blend
  • 3 tablespoons of grated parmesan cheese
  • ½ teaspoon of garlic
  • Salt & pepper to taste


Pre-heat oven to 350. Spray a large baking sheet (large enough to fit the mushrooms), with cooking spray.
Pour the olive oil into a skillet & heat over medium heat, and then add the chopped onions & chopped mushroom stems and cook about 5 minutes until tender. Season with some salt & pepper, (optional).
Pour this mixture into a large bowl & add the artichoke hearts, sour cream, cream cheese, parmesan cheese, garlic & the Italian blend cheese. Stir the entire mixture evenly.

Stuff the mushroom caps with the mixture & place the stuffed caps on the baking sheet.
Place the baking sheet in the oven and cook for about 20 minutes, or until the mushroom filling begins to bubble.