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Artichoke Stuffed Mushroom Caps

This week for dinner we had Mushroom Swiss Burgers, which meant I bought mushrooms and used two…

I watched them in the fridge, going uneaten for 2 days and knew they were going to go bad if I didn’t use them up soon.

I do NOT like wasting!

One of my kitchen tasks on The Ultimate Kitchen Cleaning Checklist is to declutter one cabinet a day.  And this week I found a jar of marinated artichokes that I forgot I had!

So, what’s a girl to do with mushrooms and artichokes?  Make stuffed mushrooms of course.

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I had a pint so I was left with extra filling, but it made a great dip!  You could either double the amount of mushrooms or make a dip for those who don’t like mushrooms!

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 Ingredients

2 pints of mushrooms (or 1 pint and use the extra filling for dip!)

1 6.5 oz jar marinated artichoke hearts

1/2 cup mayonnaise

1 cup mozzarella

2 Tbsp butter, softened (here’s how you can make your own, homemade!)

1 clove garlic, crushed

salt and pepper to taste

 

Directions

Preheat your oven to 375°F.

Clean mushrooms and remove the stems.

Combine all ingredients, except the mushrooms, in a food processor.

Pulse it a bit until creamy, but not smooth.

Use a spoon to stuff the caps and arrange in a baking dish.

If you have left over filling, put it in a separate oven safe dish.

Sprinkle the tops with a bit more mozzarella.

Bake for 15-20 minutes, until the tops start to brown.

Serve as an appetizer or snack and serve the dip with chips or crackers!