Artichoke, Sun-Dried Tomato and Black Olive Stuffed Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 3-5
 
Stuffed mushrooms are the perfect solution when you want an elegant appetizer that is easy and quick to prepare.
Ingredients
  • 10 button mushrooms
  • ½ cup (125g) light cream cheese
  • ½ cup (90g) chopped sun-dried tomatoes in oil
  • ½ cup (150g) chopped artichokes in oil
  • ½ cup (50g) breadcrumbs
  • ½ cup (56g) chopped black olives
Instructions
  1. Preheat the oven to 375°F (190°C)
  2. Clean the mushrooms well and carefully break of the stems.
  3. Chop the stems in small pieces and place in a small bowl. Add the light cream cheese, sun-dried tomatoes, artichokes, breadcrumbs and black olives. Mix well.
  4. Place the mushroom caps in a casserole dish and distribute the mixture among them.
  5. Bake for 45-60 minutes or until the mushrooms are soft.
Notes
Note: I often bake the mushrooms earlier in the day then right before the dinner party, pop them back into the oven until reheated.
Recipe by Italicana Kitchen at https://italicanakitchen.com/artichoke-sun-dried-tomato-black-olive-stuffed-mushrooms/