Artichoke dip stuffed mushrooms

Two classics get a delicious makeover!

It seemed like throughout the 1980s, everyone was serving hot artichoke dip at every cocktail party. I wanted to like it, as I’m a big fan of artichokes, but all I could taste was the mayonnaise. Stuffed mushrooms also made a lot of appearances at the same time, usually with fillings that left a lot to be desired in the flavour or texture department. I decided it was time to revisit both, and put them together for a little flavour party. The best part? These stuffed mushrooms can be prepared up to 24 hours in advance and refrigerated until cooking time. Of course, you can also make the artichoke mixture in a larger quantity and serve it as a hot dip, if you prefer. As for any leftover marinated artichokes? I highly recommend this amazing pasta dish or this fabulous salmon recipe.

Ingredients

• 12 medium-sized (approximately 2 inches / 5 cm diameter) white or cremini mushrooms
• 1 7 oz (170 mL) jar marinated artichokes
• 1 teaspoon finely minced shallot or green onion
• 1 tablespoon sour cream
• 1 tablespoon mayonnaise
• Few grinds sea salt and black pepper
• Pinch or two of smoked paprika
• 1 tablespoon finely minced parsley
• 2 tablespoons freshly grated Parmesan
• Panko (dry bread crumbs), to garnish
• Extra parsley, to garnish

Method

• Preheat oven to 350F and line a small baking tray with parchment.
• Brush dirt off mushrooms and remove stems.
• Take 4 – 5 artichokes out of the jar and place on a cutting board. Trim off and discard any coarse outer leaves then finely chop remaining artichoke. Measure out 1/4 cup (30 g) of chopped artichokes and transfer to a small bowl.
• Put chopped artichokes, onion, sour cream, mayonnaise, salt, pepper, paprika and parsley in a bowl and stir until well blended. Add Parmesan and stir to blend.  
• Using a small spoon, fill each mushroom with the artichoke mixture. Sprinkle each stuffed mushroom with about 1/2 teaspoon of panko.
• At this point, the mushrooms can be loosely covered with plastic wrap and refrigerated for up to 24 hours.
• Just before serving, place the baking sheet in the preheated oven and cook 16 – 18 minutes, until artichoke filling is bubbling and mushrooms have softened.
• Remove pan from oven turn on broiler; adjust rack if needed. Broil 2 – 3 minutes, watching carefully, until panko is golden brown.
• Blot mushroom bottoms on paper towel before placing on a serving tray and garnishing with chopped parsley. Serve warm.

Makes 12 stuffed mushrooms; recipe can easily be multiplied.