Artichoke & Brie Stuffed Mushrooms

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I honestly don’t have a lot of words today……

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This is the part where I start typing and everything I want to say is supposed to start coming to my mind……and now……….wait……no, okay, now……. Yeah, um, it’s not there.

Artichoke & Brie Stuffed Mushrooms

I guess I should start with saying that I made you all some yummy appetizers and I think you’re going to like them. There is even going to be some Chardonnay involved if you stick around. I meant in the recipe guys, but hey, I’m sure there will be extra! Taker?

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Every time I add wine to food I find myself thinking ‘I don’t know why I don’t do this more often!’, but then I remember the fact that the majority of things I make need to cater to the tastes of 6-year-olds and picky teenagers and I’m like ‘oh, that’s why!’. As you could probably guess this wasn’t one of things aimed to please the young palates, but rather one of the things that I sometimes make when I feel like getting fancy.

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Mushrooms are one of those things that either you love them or hate them. I think the haters get hung up on the term fungus, which is understandable, but sometimes I feel like asking said haters if they know what is actually in some of the foods they eat how it is any less gross than something edible that grows in nature. But to each their own I guess. I consider myself one of the least picky people out there and there are still some things that I wouldn’t be thrilled to eat.

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Speaking of things that aren’t great to eat, have you ever wondered about the name artichoke? This is only my second time ever dealing with them but thankfully I discovered the first time that there is a reason it sounds like “heart of choke”. Seriously, it’s not fun to get that hairy stuff in your throat so don’t try it.

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Also, if we’re all being honest, does anyone else feel like artichoke are a bit ridiculous? Well, I do. You spend all this effort to get them cooked, de-leaved, and de-choked and your left with a small piece of edible vegetation plus whatever flesh you can get off of the leaf bases. It’s kind of a raw deal. You know what though? I want to do it again right after I taste that heart and remember how good it is. This time around I tried the steaming method over roasting like I did last time, and I am happy to say it was way easy and hardly took any effort at all so I’m much more enthusiastic about next time.

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Aside from the artichokes this is a really simple recipe to make and it’s always a crowd pleaser (for taller people that is). Hey look at that, I wrote a bunch of words out and I think that’s where I’ll leave it.

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Artichoke & Brie Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: about 25 stuffed mushrooms

Artichoke & Brie Stuffed Mushrooms


  • 2 or 3 (2 if using flesh from leaves or 3 if just using hearts) artichokes, stems removed
  • 1/2 lemon
  • 600g or 21oz (about 28 medium) button or portabello mushrooms, washed
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/4 cup olive oil, divided
  • 2 tablespoons white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 140g or 5oz brie cheese, cut into chunks (the outer layer is edible by the way so no need to peel it)
  • 2/3 cup bread crumbs, divided


  1. Place the artichokes and lemon in a pot and fill with enough water to mostly cover artichokes. Cover and bring to a boil over medium high heat. Cook for about 45 minutes then turn off heat and allow them to cool. Once cool enough to handle, tear off leaves and remove the choke carefully with a spoon. I'm cheap so I used a knife to scrape the flesh off of each leaf from just 2 chokes but you can skip that and just use 3 hearts. Chop the good stuff into pieces and set aside then discard the leaves.
  2. Heat oven to 350 degrees F (180 C) and line a baking tray with foil. Remove mushroom stems and any mushrooms that are too small to stuff and chop them into small pieces then place the caps head-down on tray. Heat 2 tablespoons of olive oil in a medium skillet and add chopped mushroom stems, garlic, and rosemary. Cook for 3 - 4 minutes while stirring until garlic is browned and fragrant. Add salt, pepper, and wine and cook for about 1 more minute until wine is evaporated then reduce heat to simmer.
  3. Add brie and stir in until evenly melted. Remove from heat and add 1/2 cup bread crumbs and mix well. Stuff each mushroom cap with filling and sprinkle tops with remaining breadcrumbs. Drizzle with olive oil and bake for 20 - 25 minutes until mushrooms are dark and tops are browned.


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  1. says

    Tori!!! don’t worry girl. . we all have days like this. . not much to say BUT you don’t need to because you have freaking delicious artichoke-brie-stuffed-mushrooms!!!!! LOVE and they look SO GOOD!!!!

  2. says

    My fussy teenager loves a good pan sauce made with wine. Usually with steak or pork. Might be worth a try. These mushrooms are DEFINITELY worth a try. Pinning them!

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