Artichoke and Asiago Stuffed Mushrooms

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

These irresistible stuffed mushrooms are the perfect appetizer to get any party started.

Recipe tags: vegetable base, moderate difficulty, side, vegetarian, roast

Ingredients

Quantity	Ingredient
4 oz	brick-style plain cream cheese, softened
2 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
1 tsp	lemon zest
2 Tbsp	lemon juice
2	cloves garlic, minced
2	jars (6 oz each) marinated artichoke hearts, drained and finely chopped
½ cup	grated Asiago cheese
2 Tbsp	finely chopped fresh chives, divided
24	button mushrooms (about 2 inches in diameter), stems removed
2 Tbsp	olive oil

Directions

1

Preheat oven to 425°F. Beat together cream cheese, Seasoned Vegetable Base, lemon zest, lemon juice and garlic until blended. Stir in artichokes, Asiago and half of the chives.
2

In bowl, toss mushrooms with oil; place on parchment paper–lined baking sheet, about 2 inches apart.
3

Spoon heaping teaspoonful of artichoke mixture into each mushroom cap. Bake for 12 to 15 minutes or until mushrooms are tender and filling is heated through and golden brown. Sprinkle with remaining chives.

Tip: Cremini mushrooms also work well in this recipe.

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