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 Time
0 mins

cook Time
0 mins


312 per serving


  • 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


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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