Mushrooms Stuffed with Artichokes and Fontina Cheese

February 12, 2013 by Kenmore

Chef Jazz Martin shares his recipe for mushrooms stuffed with artichokes and Fontina Cheese. Learn how to prepare a unique and delicious dish for your next cocktail party!


preparation time
0 mins

cook time




1 pounds medium to large fresh mushroom caps

1 jar of Gourmet Fusions Artichoke Sauce

1 box of frozen spinach thawed and squeezed dry or 1 lb of fresh spinach sauted in olive oil and salt and pepper

8 ounces shredded Fontina cheese

1 pounds Japanese bread crumbs or panko crumbs


Preheat oven to 450F. Remove stems from mushrooms. Coat raw mushrooms with extra virgin olive oil, sea salt and black pepper. In a separate bowl, mix together shredded Fontina cheese, spinach, panko crumbs, salt and pepper, fresh basil, and Gourmet Fusions Artichoke Sauce. Mix together well until a dry consistency. For artichoke mixture, mix into balls. Place artichoke balls in mushroom cap and place in oven. Cook for 6-8 minutes in preheated oven until artichoke filling is warm. Remove from oven and serve on platter.


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