Cheesy Sage + Artichoke Stuffed Mushrooms

Cheesy sage and artichoke stuffed mushrooms on a large serving platter
Makes 2-3 servings


  • 1 cup Onion, chopped

  • 2 tablespoons Olive Oil

  • 2 cloves garlic, minced

  • 1 tablespoon Sage

  • 3/4 cup Artichoke Hearts, chopped

  • 1/2 cup Italian Parsley, chopped

  • 1 pint Cremini Mushrooms, stems removed

  • 1 1/2 teaspoons Lemon Juice

  • 1/4 wheel Spire (or Elder)

  • Salt to taste

  • Black Pepper to taste


  1. Preheat the oven to 375F.

  2. In a medium pan, add the oil and heat over medium for two minutes. Add the chopped onion and saute for five minutes. Add the garlic, sage, artichokes, and parsley. Saute another five minutes.

  3. Add the SriMu wheel and stir until melted into the mixture.

  4. Add lemon juice, salt, and pepper to the mixture and combine.

  5. Line a baking sheet with parchment paper or oil. Add the stemmed mushrooms. Scoop 1 tablespoon of the artichoke mixture into the mushroom cap. Bake for 25 minutes. Remove and serve.