Steps

• Step 1

  Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.

  Ingredients

  • 8  cremini mushroom caps

• Step 2

  Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce and mix well.

  Ingredients

  • 6 1/2 Ounce artichoke hearts

  • 1/3 Cup Parmesan cheese, grated

  • 1/4 Cup mayonnaise

  • 1/2 Teaspoon garlic salt

  • As Needed your favorite hot sauce

• Step 3

  Mound the filling in the mushroom caps. Dust the tops with paprika.

  Ingredients

  • As Needed paprika

• Step 4

  Arrange the mushrooms in an oven-safe baking dish.

• Step 5

  When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes

• Step 6

  Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.

  00:30

  350 ˚F / 177 ˚C

• Step 7

  For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above. Enjoy!