Healthy Spinach Artichoke Stuffed Mushrooms
Spinach artichoke stuffed mushrooms are stuffed with a healthier version of traditional spinach artichoke dip. They are perfect for a party appetizer, a side dish, or a healthy snack.
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These stuffed mushrooms are so good! The filling is made with more vegetables and less filler. There is no heavy cream cheese or sour cream added to these tasty mushrooms, just mozzarella cheese, and parmesan cheese.
When the cheese melts and blends together with the spinach and artichokes it’s like healthy spinach artichoke dip meets roasted mushrooms, and has such an amazing flavor.
If you love mushrooms, spinach, and artichokes, you are going to love this stuffed mushroom recipe. If you are a mushroom lover, you might also like these air fryer portobello mushrooms.
Why you will love Spinach Artichoke Stuffed Mushrooms
- Mushrooms are rich in vitamins and minerals you can read about the health benefits of mushrooms on Healthline.com.
- This stuffed mushroom recipe is low-carb, the filling is made with healthy spinach, artichokes, and cheese.
Here is What You Will Need
This is a brief summary of the ingredients needed to make Spinach Artichoke Stuffed Mushrooms and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Cremini or White Button Mushrooms
- Olive Oil
- Frozen Spinach
- Artichokes
- Fresh Garlic
- Onion
- Freshly Grated Mozzarella Cheese
- Freshly Grated Parmesan Cheese
🥄Equipment
How to make spinach artichoke stuffed mushrooms
Prepare the ingredients: Use a damp cloth or paper towel to wipe the mushrooms clean. Remove the mushroom stems by gently twisting them off.
Thaw and strain the spinach, and chop the onions, garlic, and artichokes. Shred the cheese.
Line a rimmed baking sheet with parchment paper and preheat the oven to 375 degrees F.
STEP 1. Place the clean mushroom caps on the parchment-lined baking sheet.
STEP 2. Heat olive oil in a heavy skillet over medium-high heat. Once the skillet is hot, add the onions and garlic, cook for a few minutes then reduce to medium heat and add the spinach and artichokes. Cook until the liquid from the spinach has been absorbed.
STEP 3. Remove the cooked vegetables from the skillet and let them cool off for a few minutes. Stir in 3/4 of the cheese.
STEP 4. Use a small spoon to fill each mushroom cap with the spinach artichoke mixture. Top the stuffed mushrooms with the remaining cheese and bake for 20 minutes.
Ingredient notes and substitutions
The full list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Mushrooms – Cremini mushrooms or baby bella as they are also known are my mushroom of choice for their meaty texture.
You can also use white button mushrooms to make these stuffed mushrooms.
Spinach – Use plain frozen chopped spinach without any added ingredients. The spinach should be completely thawed out and strained so that there isn’t any excess moisture.
Artichokes – Plain frozen or canned artichokes will work.
Cheese – You can use any kind of cheese that you like in this recipe. Swiss cheese, gruyere cheese, goat cheese and feta cheese all taste great.
Serving suggestions
These mushrooms are the perfect appetizer to serve with a charcuterie board, fresh veggies, ranch dip, or cucumber and hummus appetizers.
They also taste great as a side dish with grilled steak, pork chops or chicken.
Make ahead instructions
This stuffed mushrooms recipe is a great one to make ahead of time. Prepare the filling, stuff the mushrooms and store them in the refrigerator for up to two days.
Alternatively, the filling can be prepared and stored in the fridge for up to 2 days, and the mushrooms can be cleaned and prepared just before serving.
How to store leftover stuffed mushrooms
Store leftover cooked stuffed mushrooms in the refrigerator in an airtight container for up to three days.
Reheat leftovers in the oven at 325 degrees f or heat them in the microwave until they are heated through.
Variations
Vegan spinach artichoke stuffed mushrooms – substitute cheese with1 1/2 tablespoon of nutritional yeast mixed with 1/4 cup crumbled walnuts, Stir the mixture into the vegetables. Or you can replace the cheese with your favorite vegan cheese.
Greek spinach artichoke stuffed mushrooms – add 2 tablespoons chopped sun-dried tomatoes and a tablespoon or two of kalamata olives. Replace the cheese with feta cheese.
Spinach artichoke stuffed portobello mushrooms – instead of smaller mushrooms, use larger mushrooms such as portobello mushroom caps and serve as an entree.
Spicy stuffed mushrooms – make a spicy version by adding a teaspoon of red pepper flakes to the spinach and artichoke mixture.
Tips
- To avoid soggy stuffed mushrooms, be sure to remove as much excess liquid as you can from the spinach. Place it in a strainer and press down to remove the moisture or pat it dry with a paper towel or a clean kitchen towel.
- When cleaning the mushrooms, don’t rinse them in water unless they are extremely dirty, the water will be absorbed into the mushroom.
- Don’t throw away the mushroom stems! Chop them up and use them in soups, and salads or toss them into the skillet with the spinach and artichoke filling.
Yes, you can. You will need about 6 cups of fresh spinach. Place the fresh spinach into a pot of boiling water. As soon as the spinach begins to wilt, drain it from the boiling water and rinse it in cold water. Then squeeze out as much water as you can before adding it to the artichokes in the skillet.
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Ingredients
- 1 Tablespoon olive oil
- 8 ounces cremini mushrooms
- 10 ounces frozen spinach thawed and drained
- 1 cup artichoke hearts canned or frozen
- 1 clove garlic
- 1/2 cup chopped onion
- 1/2 cup mozzarella cheese grated
- 1/4 cup parmesan cheese freshly grated
Instructions
- Thaw and strain the spinach, and chop the onions, garlic, and artichokes, use a hand grater or box grater to shred the cheese.Line a rimmed baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Clean the mushrooms with a damp cloth, remove the stems and arrange the mushrooms on a parchment lined baking sheet.
- Preheat the oven to 375 degrees
- Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, add the onions and garlic; cook until the onions and garlic begin to turn soft. Reduce to medium heat; add the spinach and artichokes. Cook unitl the liquid from the spinach has been absorbed.
- Turn the heat off and remove the cooked vegetables to a mixing bowl, and stir in the three quarters of the cheese.
- Use a small spoon to stuff each mushroom cap, and sprinkle with the remaining cheese
- Bake for 20 minutes.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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These are so good! I really like that they are not loaded with cheese, but just enough to add flavor, sometimes I use feta cheese instead of mozzarella.