This easy stuffed mushrooms recipe is a great appetizer! It’s one of the best stuffed mushroom recipes I have found!
Robb is the kind of dad who takes a picture of his butt crack to use as his profile picture on his kids’ phones.
The Fruitarian was laughing his face off, looking at the text message bubbles, which now appear to be coming out of Robb’s coin slot. He couldn’t stop himself from using a fart noise as his notification sound for text messages from Robb.
So… that’s what it’s like at our house.
Robb is also the kind of dad who will never introduce his children to artichokes. Or mushrooms for that matter. That responsibility lies solely on my shoulders. He’s the fun dad, joking about his crack, and I’m the boring mom, making them eat artichokes.
Truth be told, in my 17 years of parenting, I have never actually made my kids eat artichokes. Except once, when they had a spinach-artichoke-crab-and-lobster-cheese dip which was so freaking amazing, you would never guess there were actual vegetables in it.
(See related post: Stuffed Mushroom Cups)
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It’s kind of what I was going for with these mushrooms. If you’re looking for a meat-free appetizer, these babies are IT.
I think I ate half the batch all by myself.
While I was making them, I dropped some artichoke on the floor, and the dog slurped it up without hesitation. It gave me some comfort, knowing that if the kids declined the mushrooms, the dog would happily take them.
My classic sausage-and-cream-cheese stuffed mushrooms are always devoured in record time by the kids, (not the husband though. Never the husband.) so I wasn’t too concerned.
(See related post: Pulled Pork Tortilla Cups)
He may not eat his veggies, but I’m glad my husband is the fun dad.
Even if he does show his crack too much.
Want more? Get more savory snacks and appetizer recipes here!
- 24 oz.mushrooms, cleaned, and stems removed
- 8 oz. cream cheese, softened
- 2 tablespoons mayonnaise
- 1 jar (6.5 oz) artichoke hearts, drained and chopped
- 1 teaspoon worchestershire sauce
- ¼ cup + 2 tablespoons parmesan cheese
- ¼ teaspoon salt
- 2 tablespoons bread crumbs
- Place softened cream cheese, mayonnaise, artichoke, worchestershire, ¼ cup of parmesan cheese, and salt in a bowl. Stir until well combined.
- Place mushroom caps in a shallow baking dish or baking sheet, tops down. Fill each mushroom very full with cream cheese mixture.
- Sprinkle tops with bread crumbs and 2 tablespoons parmesan.
- Bake at 350F for 20-25 minutes, until mushrooms are soft. Serve warm.
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