Stuffed Artichokes With Shiitake Mushrooms

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 9g
  • Saturated fat: 3.3g
  • Protein: 23.3g
  • Carbohydrate: 41.4g
  • Cholesterol: 45mg
  • Iron: 4.4mg
  • Sodium: 624mg
  • Calories from fat: 24%
  • Fiber: 7.9g
  • Calcium: 217mg


  • 4 medium artichokes
  • 2 tablespoons lemon juice
  • Cooking spray
  • 1/2 pound fresh ground pork
  • 1 shallot, minced
  • 1/4 cup diced carrot
  • 1 1/2 cups sliced shiitake or button mushrooms
  • 1 clove garlic, minced
  • 3/4 cup beef broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups 1% low-fat milk
  • 1 cup cooked basmati rice
  • 1/4 cup minced fresh parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons fine, dry breadcrumbs


  1. Preheat oven to 350°.
  2. Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim one-fourth off top of each outer leaf.
  3. Place artichokes in a Dutch oven; add water to depth of 1 inch. Add lemon juice. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender. Drain; cool. Spread leaves apart; discard inner leaves. Scrape out fuzzy choke with a spoon. Set artichokes aside.
  4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork, shallot, and carrot. Cook 5 minutes, stirring to crumble pork. Add mushrooms and garlic; cook, stirring often, 2 minutes. Add beef broth and next 3 ingredients. Simmer 4 to 5 minutes or until liquid is absorbed and mushrooms are tender. Combine flour and milk, stirring to dissolve flour. Add to mushroom mixture. Simmer 3 minutes or until thickened. Stir in rice and parsley.
  5. Spoon about 1/2 cup mixture into center of each reserved artichoke. Combine Parmesan cheese and breadcrumbs. Sprinkle 1 tablespoon Parmesan cheese mixture on top of mushroom mixture in each artichoke. Coat Parmesan cheese mixture with cooking spray.
  6. Bake at 350° for 25 minutes or until tops are lightly browned.
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