10 min
20 min
4
Ingredients
- 16 large mushrooms (stems removed)
- 1 cup Arlotta lemon artichoke dip
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Fresh parsley, chopped, for garnish
- east
Directions
Step 1
Preheat Oven : Preheat the oven to 375°F (190°C).
Step 2
Prepare the Mushrooms : Clean the mushrooms and remove the stems. Place them hollow side up on a baking sheet.
Step 3
Stuff the Mushrooms : Fill each mushroom cap with a spoonful of lemon artichoke dip.
Step 4
Top with Breadcrumbs : In a small bowl, mix breadcrumbs with Parmesan cheese, garlic powder, and olive oil. Sprinkle this mixture on top of each stuffed mushroom.
Step 5
Bake : Bake for 15-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Step 6
Serve : Garnish with chopped parsley and serve warm as an appetizer or side dish.
