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Baked Artichoke Parmesan Mushrooms
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
30 Minutes
Pellets
Pecan
Ingredients
This recipe serves:
8
Units of Measurement:
main
| 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 |
| As Needed | your favorite hot sauce |
| As Needed | paprika |
Steps
1
Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.
Ingredients
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.
Ingredients
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.
Ingredients
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 / 177 ˚C
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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