Every family probably has a go-to restaurant that is the first to pop-up into one's mind on a Friday night. For my family, that go-to restaurant is BJ's. Every Friday when we tried to decide on a restaurant, we would circle through our options and finally land on BJ's as it was the safest bet. We never even needed the menu as our order was memorized: buffalo wings, avocado egg rolls, California flatbread, and stuffed mushrooms. As the pandemic came into play and we were basically placed on house arrest, the stuffed mushrooms was the thing we missed the most. Well, until I made it. Here is one of the easiest, quickest recipes you will come across.
basil pesto (optional)
Preheat oven to 415 °F.
Wash the mushrooms and pull out the stems, forming a large indentation in the mushrooms.
Lay the mushrooms on top of a foiled pan with the head of the mushroom on the bottom.
Place a small amount of basil pesto into the indentation (optional).
Place a large amount of artichoke dip to fill in the rest of the indentation.
Place the pan into the heated oven for 10-15 minutes, or until the mushroom and dip turn a little brown.