30 Minute Artichoke Stuffed Mushrooms


You might have tasted artichoke stuffed mushroom in a restaurant wondering if you can ever make it at home. I fell in love with it when I tasted it first time.
Enjoy the healthy bites!!
I liked the chewy taste of mushroom and soft texture of artichoke heart. Last winter we did some ground work on cooking artichokes. Once you get the hang of it, it is easy to cook and eat. It is worth the effort. You can also get canned artichoke hearts in grocery stores. Artichoke has an astringent taste, which is found in fewer foods we eat today. With the winter season kicking in, hot food just out of the oven is very inviting, specially when it takes only about 30 minutes. Here is the recipe.....


Ingredients  needed
Preparation time: 15 min
Cooking time: 15 min
Serving size: 4

Ingredients
  • Baby Portobello mushrooms - 10 nos
  • Yogurt (thick) - 1 cup
  • Spinach  - 1 cup
  • Garlic cloves - 2
  • Grated mozzarella cheese - 1 cup
    Yogurt and mushrooms
  • Chilli/Cayenne pepper powder - 1/4 tsp (spice it up if you need more)
  • Black pepper powder - 1/4 tsp
  • Dried Italian herbs - 1/4 tsp(or dried oregano leaves)
  • Diced Artichoke hearts - 1/2 cup
  • Olive oil - 1 tbsp
Note:
  • Conventional oven is required to bake the stuffed mushrooms.
  • You can use Greek yogurt, I used thick homemade yogurt. 
  • You can use cheddar cheese instead of mozzarella cheese.
  • I have used normal white mushrooms too and made the recipe.
  • Canned artichoke hearts are available in grocery stores. I usually buy fresh artichoke, steam it and get the heart of the artichoke. You can Google it on how to get the heart of artichoke.
 Preparation
Using thick yogurt keeps the stuffing within the mushroom

  1. Wash and chop the spinach.
  2. Mince the garlic and set aside.
  3. Dice the artichoke hearts and set aside.
  4. Rinse the mushrooms and dry it with cloth or paper towel. Remove the stems.
  5. Combine the yogurt and cheese in a bowl.
  6. Add the spices(garlic, chilli and black pepper powder and Italian herbs) and give it a stir.
  7. Finally add the chopped spinach and artichoke and mix to finish the stuffing.
Bake for 15 minutes at 400 F
Note
  • Mushroom will release water when cooked, so make sure the mushroom is dry before doing the stuffing. 
  • Thicker the yogurt, thicker the stuffing. Otherwise the stuffing will overflow when baked.
Cooking
  1. Preheat conventional oven to 400 F.
  2. Stuff about 1/2  - 1 tsp of stuffing in each mushroom depending on its size.
  3. Arrange it on the baking tray after spreading olive oil on the tray.
  4. Bake for 15 minutes.
  5. Tasty Artichoke Stuffed mushrooms are ready to taste....
  6. Eat it hot out of the oven to savor the taste.
Nutritional facts
Spinach and Artichoke Stuffed Mushrooms


Mushrooms boost our immune system which is much needed during the winter. It is high in Vitamin D and B12. Mushrooms also aid in reducing weight gain, that everyone has an eye on during the holiday season. Artichoke has the highest amount of anti-oxidants among all the vegetables, thus boosting immunity of the body. It is also heart healthy with its high potassium content reducing blood pressure. Spinach is rich in iron. Yogurt has the probiotics  good for the digestive tract.

Let me know how you like the taste of healthy stuffed mushrooms bites. Feel free to post your comments or questions....

You may also be interested in following recipes:

Tomato Base Pasta - Spicy Pasta, Indian Style

Garbanzo-Spinach Patties

Vegetable Stir Fry with Brown Rice



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