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Baked Artichoke Parmesan Mushrooms

15

30

Pecan

Smoked mushroom caps are finger-food that explode with savory flavor in every bite. You can't pop just one, stuffed mushrooms infused with smoke and sizzled on the grill are a grand slam.

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  • 8 cremini mushroom caps

  • 6 1/2 Ounce artichoke hearts

  • 1/3 Cup Parmesan cheese, grated

  • 1/4 Cup mayonnaise

  • 1/2 Teaspoon garlic salt

  • your favorite hot sauce

  • paprika

  • 1

    Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.

    • 8 cremini mushroom caps

  • 2

    Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce and mix well.

    • 6 1/2 Ounce artichoke hearts

    • 1/3 Cup Parmesan cheese, grated

    • 1/4 Cup mayonnaise

    • 1/2 Teaspoon garlic salt

    • As Needed your favorite hot sauce

  • 3

    Mound the filling in the mushroom caps. Dust the tops with paprika.

    • As Needed paprika

  • 4

    Arrange the mushrooms in an oven-safe baking dish.
  • 5

    When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes
  • 6

    Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.

    350 ˚F

  • 7

    For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above. Enjoy!

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