Crusty Artichoke-Stuffed Portobello Mushrooms

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Prep time: 15 min

Cook time: 27-33 minutes

Servings: 4

These hearty stuffed mushrooms are finished with a crunchy topping made with Leksands Rye Crispbread, which adds a nice texture next to the creamy filling.


For Mushrooms:

4 large Portobello mushroom caps, stems removed

2 Tbsp olive oil

¼ Tsp each salt and ground black pepper

For Filling:

1 can (14.5 oz) artichoke hearts, well drained and chopped

1 cup diced red bell pepper

3 oz finely grated Scandic® Präst® XO cheese or Parmesan cheese

3 Tbsp mayonnaise

¼ Tsp each salt and ground black pepper

For Topping:

4 Leksands Original Rye Crispbread Triangles

2 Tbsp butter, melted

1 small garlic clove, crushed

2 Tbsp chopped fresh parsley


  1. For mushrooms, preheat oven to 400ºF. Brush mushroom caps with oil on both sides; season with salt and pepper. Place stem-side-down, onto lightly greased baking sheet. Bake 15-18 minutes or until softened. Turn caps over and set aside.
  2. For filling, combine artichoke hearts, bell pepper, cheese, mayonnaise, salt and pepper; mix well. Spread mixture evenly into mushroom caps.
  3. For topping, coarsely crush crispbread and toss with melted butter and garlic; sprinkle evenly over filling. Return caps to oven for 12-15 minutes or until filling is bubbling around edges. Sprinkle with parsley; serve immediately.

Cook's tips

If desired, 1-2 cups diced cooked chicken can be added to filling for a heartier main dish.

Nutritional information

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