Stuffed Mushrooms

This stuffed mushroom recipe is a perfect one for kids to get involved in the kitchen! The steps are simple and fun—mixing the creamy filling, spooning it into the mushroom caps, and sprinkling the breadcrumbs on top. It’s a great opportunity for them to practice their stirring, measuring, and pouring skills, all while creating a delicious snack or appetizer. Plus, the mushrooms are easy to handle, and the result is a tasty treat they’ll feel proud to have helped make!

Ingredients:

• 3 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1 jar marinated artichoke hearts, drained and chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped green onion
• 20-25 large fresh baby Bella mushrooms, stems removed
• 1/4 cup breadcrumbs
• 2 tsp olive oil

Instructions

Preheat and Prep: Preheat your oven to 350°F. Lightly spray or brush the mushroom caps with olive oil or cooking spray.

Make the Filling: In a large bowl, beat the cream cheese and mayonnaise together until smooth. Stir in the chopped marinated artichokes, grated Parmesan cheese, and green onions.

Stuff the Mushrooms: Place the cleaned mushroom caps, open side up, in an oven-safe baking dish. Spoon the cream cheese mixture into each mushroom cap, filling them generously.

Add the Topping: In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the mixture evenly over the stuffed mushrooms for a golden, crispy finish.

Bake: Bake the mushrooms for 25 minutes, until they are tender and the topping is golden and slightly crispy.