Weight Watchers Friendly
Weight Watchers Artichoke Stuffed Mushrooms are a simple appetizer made with mushrooms, artichokes, parmesan, green onions, and a creamy base.
The mix is soft and savory, and the mushrooms stay tender when baked.
This recipe is great for family dinners, holiday’s, or any time you want something warm to share.
It’s a good option when you need a snack that doesn’t take much planning and still feels special enough for guests. These mushrooms have a nice mix of textures, and the artichokes bring a mild, earthy taste that blends smoothly with the cheese and onions.
These tasty mushrooms are low calorie, low carb, and WW Friendly!
They’re the perfect little appetizer!
Why You’ll Love This Recipe
Easy to Serve
Small, handheld bites that work for parties, holidays, or everyday snacks.
Simple Ingredients
Uses basic items like mushrooms, artichokes, and parmesan.
Great for Sharing
Makes a large batch, so it’s convenient for groups.
Comforting and Savory
Warm mushrooms filled with a creamy, savory mix.
Ingredient Substitutions
Breadcrumbs
Use crushed crackers or panko if needed.
Parmesan Cheese
Use romano or asiago.
Mayonnaise
Use light mayo or plain Greek yogurt for a lighter option.
White Wine
Use chicken broth for a non-alcohol alternative.
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Weight Watchers Artichoke Stuffed Mushrooms
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Ingredients
- 1½ pounds fresh large mushrooms
- ¼ cup onion chopped
- 1 tablespoon olive oil
- ¼ cup dry white wine
- ¼ cup soft breadcrumbs
- 1 can (14oz) artichoke hearts drained and chopped
- 3 green onions chopped
- 2 cloves garlic minced
- ½ cup parmesan cheese
- ½ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Rinse the mushrooms and pat them dry.
- Remove the stems from the mushrooms and chop the stems.
- Place a large skillet over medium heat.
- Add the oil to the skillet.
- Add the chopped mushroom stems, onion, and garlic to the skillet.
- Sauté for 5 minutes.
- Pour in the wine.
- Cook for 2 minutes, or until the liquid evaporates.
- Stir in the breadcrumbs.
- Remove the skillet from the heat and let the mixture cool.
- In a mixing bowl, place the cooled mixture.
- Add the artichokes, green onions, parmesan cheese, mayonnaise, salt, and black pepper.
- Stir until combined.
- Arrange the mushroom caps on a lightly greased rack set inside a roasting pan.
- Spoon 1 teaspoon of filling into each mushroom cap.
- Transfer the pan to the oven.
- Bake for 12 to 15 minutes, or until golden.
Notes
Tips and Tricks:
Make Ahead – Assemble the mushrooms earlier in the day and refrigerate. Bake when ready to serve. Choose Similar Size Mushrooms – Pick mushroom caps that are close in size so they bake evenly. Broil Briefly – Broil for 1 minute at the end for a deeper golden top.Storing and Reheating:
Refrigerator – Place leftover stuffed mushrooms in an airtight container. Refrigerate for up to 3 days. Do Not Freeze – Freezing isn’t recommended because the mushrooms release water and turn soft when thawed. Reheat – Warm in the oven at 325°F until heated through, or warm gently in a skillet over low heat.Nutrition
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