Artichoke Stuffed Mushrooms

I came across some Portobello mushrooms that were the perfect size for stuffing. I already had artichokes on my mind since making this cashew nut, lime and mustard sauce which I thought would be perfect for dipping the petals of fresh steamed artichokes. I decided to include artichokes in the stuffing for the mushrooms. More about the sauce later.

cashew, lime, mustard sauce

 

The stuffing for the mushrooms was comprised of:

  • brined artichoke hearts (lower parts chopped and tougher leafy parts puréed)
  • chopped celery
  • roasted and chopped walnuts
  • sliced scallions
  • fresh chopped sage leaves
  • capers
  • kosher salt
  • pepper
  • breadcrumbs

stuffed mushrooms

stuffed mushrooms

stuffed mushrooms

stuffed mushrooms

stuffed mushrooms (8).jpg

 

I packed the mixture down into the bowl and let it rest to allow the bread crumbs to absorb moisture until it was time to stuff and bake the mushrooms.

stuffed mushrooms

 

I lightly misted the stuffed mushrooms with olive oil cooking spray and dusted the tops with sifted bread crumbs.

stuffed mushrooms

stuffed mushrooms

 

The stuffed mushrooms were baked at 400ºF for 25 to 30 minutes, after which they were broiled on high for a couple of minutes to brown.

stuffed mushrooms

stuffed mushrooms

stuffed mushrooms

 

I love this creamy cashew, mustard and lime sauce. It is sweet and tangy, and the mustard and fresh garlic give it a bit of a sharp bite. The sauce consisted of:

  • soaked cashew nuts
  • lime juice
  • agave nectar
  • mustard powder
  • fresh turmeric
  • powdered turmeric
  • fresh garlic
  • water
  • kosher salt
  • white pepper
  • citric acid

stuffed mushrooms

stuffed mushrooms



 


10 thoughts on “Artichoke Stuffed Mushrooms

  1. Num – on the mushrooms. Interesting about packing the filling. Must try that.

    Olive oil in a pump bottle? Is that a commercial product that you refill with your own olive oil? I have one of the old Oil Mister gizmos, but haven’t used it in decades. I know where it is (taking up space in my spice cupboard), so I should drag it out and give it a whirl.

    Virtual hugs,

    Judie

    Liked by 1 person

    1. The ingredients in the Pam cooking spray are “olive oil, grain alcohol (for uniform spray) and soy lecithin (prevents sticking).” I’m hoping to refill it with olive oil. The oil mister I used to have never worked properly. After it sat unused for a few years I tried it again and it fell apart.

      Like

  2. I bought a bottle of soy lecithin one time – emphasis on the ONE TIME. That stuff was so sticky – it got all over everything. I finally tossed the whole thing one day. I was probably doing it wrong, but this was back in Ye Olden Times before spray Pam and such. Seemed like a good idea at the time.

    I’ll drag my oil mister out; maybe I will have the same luck as you, and I can toss it without regret! ;->

    Liked by 1 person

  3. In October and April, we have our “Carport/Garage Sales” here in the complex. We keep a box going between times and just toss into it things we think we don’t want any more. When the day arrives, we bring out our FREE STUFF sign, and put the box(es) at the curb. Meantime, if a use has arisen, we can retrieve the item and re-evaluate the decision to get rid of it. If we don’t think about it in six months, it is gone automatically. The box is usually empty or completely vanished from the curb almost as soon as the sun comes up!

    Right now I have my lovely Sitram pressure cooker in that box, having supplanted it with the InstantPot. Sad, but true. It is really heavy, and large enough to be a stock pot, but I never use it for that, and I have better suited stock pots, so . . . out it goes.

    Liked by 1 person

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