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Mediterranean Mushrooms


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Rate this recipe 4.7/5 (23 Votes)


  • 1 14-ounce can artichoke hearts, drained and finely chopped
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup finely shredded Parmigiano-Reggiano cheese
  • 2 ounces finely chopped prosciutto or Canadian bacon (1/2 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
  • 1 egg, beaten
  • 1/4 teaspoon pepper
  • 24 medium (1-1/2-inch diameter) mushroom caps
  • 2 tablespoons finely shredded Parmigiano-Reggiano cheese
  • Red and/or gold sweet pepper, cut into strips or stars (optional)
  • Snipped fresh tarragon or oregano (optional)



Step 1

Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.
Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese.
Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers.

Make-ahead tip
Prepare filling up to 8 hours ahead; cover and chill.

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