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Silk Meatless Monday Challenge: Artichoke Stuffed Mushrooms

Prep Time15 mins
Cook Time20 mins
Total Time35 mins


  • 1/4 cup Italian style bread crumbs
  • 1/4 cup Unsweetened Silk Soymilk
  • 2 cloves garlic minced
  • 1 pound white mushrooms
  • 1 (14-ounce) can quartered artichoke hearts
  • 1 teaspoon creole seasoning
  • salt


  • Preheat the oven to 350°F. In a small bowl combine the bread crumbs, Silk, and garlic. Mix well and set aside.
  • Clean the mushrooms and remove and discard the stems. Drain and finely chop the artichoke hearts. In a medium bowl, combine the moistened bread crumbs, chopped artichoke hearts, and creole seasoning. If your seasoning doesn't have salt in it, you may want to add some salt to taste. Place about 1 tablespoon of the stuffing mixture into each mushroom and place on a lightly greased baking sheet. Bake for 18 to 15 minutes or until heated through completely. Served warm with an additional sprinkle of creole seasoning.