This creamy Parmesan artichokes and mushrooms dish is pure comfort in a baking dish. Tender artichoke hearts and savory mushrooms are wrapped in a rich cream sauce, then baked until bubbly with a golden Parmesan topping. The flavor is deeply savory and nutty, with the artichokes bringing a gentle tang that keeps the creaminess from feeling heavy.
This is one of those quietly impressive recipes I pull out when I need a side dish that feels a little special without a lot of effort. I’ve served it alongside roasted chicken, steak, and even as part of a holiday spread, and it always disappears fast. My son calls it “the cheesy mushroom one,” which tells you everything you need to know.
It’s simple, indulgent, and perfect when you want vegetables that don’t feel like an afterthought. Love this recipe? Pin it to your Creamy Side Dishes board on Pinterest so you don’t lose it.
Creamy Parmesan Artichokes and Mushrooms
Course: Side DishesCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes285
kcalA rich, baked side dish of artichoke hearts and mushrooms in a creamy Parmesan sauce.
Ingredients
2 cans artichoke hearts, 16 oz each, drained and quartered
1 lb fresh mushrooms, sliced
2 tbsp unsalted butter
1 cup heavy cream
1 cup Parmesan cheese, grated, divided
Directions
- reheat the oven to 180°C / 350°F. Lightly butter a 1½-quart baking dish.
- Arrange the artichoke hearts evenly in the baking dish. Sprinkle with half of the Parmesan cheese.
- In a medium skillet, melt the butter over medium heat, about 165°C / 325°F. Add the mushrooms and cook until tender and most of their moisture has evaporated, about 6 to 8 minutes.
- Pour in the heavy cream and continue cooking, stirring occasionally, until the cream thickens and is mostly absorbed by the mushrooms, about 5 minutes.
- Spoon the mushroom mixture evenly over the artichokes. Top with the remaining Parmesan cheese.
- Bake uncovered for 30 minutes, until hot and lightly golden on top. Serve warm.
Cooking Notes
- Be sure to drain the artichokes well to prevent excess moisture.
- Use freshly grated Parmesan for the best melting and flavor.
- If the top browns too quickly, loosely tent with foil.
Nutrition
Estimated Nutrition per Serving
- Calories: 285 kcal
- Fat: 22 g
- Carb: 10 g
- Protein: 11 g
Recipe Science
This dish relies on moisture reduction and dairy emulsification. Mushrooms release a large amount of water during cooking; allowing that liquid to evaporate before adding cream prevents a thin or watery sauce. The remaining cream reduces and thickens as milk proteins and fat concentrate.
Parmesan cheese contributes both salt and umami, while also helping stabilize the sauce as it melts during baking. Artichokes provide acidity, which balances the richness of cream and cheese, keeping the finished dish from tasting flat.
Saturated fat is High (over 20% DV per serving), primarily from cream and cheese. To reduce richness, substitute half-and-half for part of the cream or reduce the cheese slightly without sacrificing structure.
Why You’ll Love This Recipe
- Rich and Savory: Creamy without being overwhelming.
- Easy Assembly: Minimal prep, big payoff.
- Vegetable-Forward Comfort: A side dish everyone wants seconds of.
- Great for Entertaining: Holds well and serves a crowd.
FAQ
- Can I make this ahead of time?: Yes; assemble up to a day ahead and bake before serving.
- Can I add garlic?: Absolutely; sauté 1 minced clove with the mushrooms.
- What mains pair well with this?: Roasted chicken, steak, or pork chops.
Conclusion
This creamy Parmesan artichokes and mushrooms dish proves that simple ingredients can feel luxurious. Don’t be afraid to adjust the cheese or cream to suit your taste; cooking should always feel personal. Happy cooking, and enjoy every creamy bite. What would you serve this with?
