Artichoke Stuffed Mushrooms

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Mushroom lovers rejoice! These vegetarian Stuffed Mushrooms are loaded with marinated artichoke hearts, two cheeses, and scallions. Top them off with buttery breadcrumbs, then bake until golden brown and bubbly! Everything can be prepped and assembled the day before (in 30 minutes or less!).

Artichoke stuffed mushrooms on a white platter.


No one is on the fence about mushrooms: You either love ’em or you hate ’em.

If you hate them, come back tomorrow to see what else I’m cooking! If you’re a mushroom lover like me, you’ll want to try this recipe ASAP.

What do you stuff a mushroom with?

This filling starts with a combination of cream cheese and Parmesan cheese so it’s warm and gooey. I added a bit of mayonnaise for a creamier texture and some sliced green onions for color (and because they taste so good!).

To all of that, stir in a the star ingredient: a jar of finely chopped marinated artichoke hearts. They have a rich, briny flavor with a hint of sweetness. Feel free to bust out your food processor to make chopping easier!

Someone putting filling into stuffed mushrooms.

How do you make breadcrumbs?

Homemade breadcrumbs are easy to make and they taste so much better than store-bought bread crumbs.

If you the freezer space, get in the habit of saving the heels of stale bread in the freezer. If you’re using fresh bread, you can dry it out in a 300-degree oven in about 15 minutes (just place it on a baking sheet).

Pulse the bread in a food processor or blender until finely ground (add the bread in small batches).

Alternatively, smash the dried bread in a bag with a rolling pin.

Someone setting a vegetarian stuffed mushroom on a baking sheet.

What temp do you cook stuffed mushrooms?

Bake these vegetarian stuffed mushrooms in a 350-degree oven for 12 to 15 minutes, until golden brown and bubbly.

How long can you keep mushrooms in the fridge?

Raw mushrooms are best left whole and stored in the refrigerator in a paper bag. They will keep about 4 to 7 days this way.

Chopped or sliced raw mushrooms will last about 1 to 2 days in the refrigerator. For this reason, I always purchase whole mushrooms and slice them myself unless I’m using them immediately.

Artichoke stuffed mushrooms on a white platter.

Can you make Stuffed Mushrooms ahead?

You can easily prepare them in advance by cleaning the mushrooms and removing the stems; cover and keep in the refrigerator until stuffing time.

Mix the filling in advance too; it will actually taste better since the flavors will have more time to blend.

Artichoke stuffed mushrooms on a white platter.

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Vegetarian stuffed mushrooms on a white plate.

Artichoke Stuffed Mushrooms

Mushroom lovers rejoice! These Vegetarian Stuffed Mushrooms are loaded with artichokes, two cheeses, and breadcrumbs then baked to hot, cheesy perfection!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Course Appetizer
Cuisine American
Calories 291
5 from 16 votes


  • 1 (6 ounce) jar marinated artichoke hearts drained and finely chopped
  • 3 ounces cream cheese softened
  • 1/4 cup Parmesan cheese shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons thinly sliced scallions
  • 16 ounces large white button mushrooms stems removed and discarded
  • 1 cup fresh breadcrumbs
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons olive oil or melted butter


  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until uniformly combined.
  • Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the caps with the filling and mound additional filling on top of the mushroom.
  • In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs into the filling.
  • Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Serve warm.


Serving: 1 servingCalories: 291kcalCarbohydrates: 18gProtein: 8gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 21mgSodium: 414mgPotassium: 308mgFiber: 2gSugar: 4gVitamin A: 535IUVitamin C: 8mgCalcium: 109mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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  1. Wow. So good!! My husband is a big meat eater but raved about these. I had to change a few ingredients because I didn’t have any cream cheese. So I used a left over artichoke and cheese So I and added more artichokes, parmesan and onion.



  3. These look and sound awesome Meggan!

    How many stuffed mushrooms does this make? The recipe says it serves 6. Is it only 1 stuffed mushroom per serving or…?

  4. Such a clever appetizer, Meggan. I remember my dentist telling me about an appetizer with a similar filling, and she raved and raved about how delicious it was. 

    I’m not surprised these barely made it to the shoot! ;-)5 stars

  5. I love mushrooms and artichokes, but never paired them together. Will try to recreate this recipe. Pictures look amazing!5 stars

  6. Hi, Meggan! I’ve heard of an appetizer with mayo and artichokes that reminds me of this dish, but using the mixture to stuff mushrooms is genius. I love the sound of these!5 stars

  7. I love all mushrooms and I love the meatiness they can give to a vegetarian dish. Great recipe.5 stars

    1. These fall under the “accidentally vegetarian” category where us meat-eaters can’t stop shoveling them in!

  8. I love stuffed mushrooms. I could eat these as a meal :D Love your recipe for that creamy filling. Pinning5 stars