Mushrooms Stuffed with Artichokes and Fontina Cheese


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

preparation Time
0 mins
cook Time
0 mins
servings
10
calories
312 per serving

ingredients

  • 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
  • Extra Virgin Olive oil
  • Sea Salt
  • Black mill
  • 1 pounds Japanese bread crumbs or panko crumbs
  • Fresh julienned basil

directions

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.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.