Spinach Stuffed Mushrooms
These cheesy spinach stuffed mushrooms make the perfect appetizer! Naturally low carb, full of flavor, and always a hit with friends and family.
These cheesy spinach stuffed mushrooms make the perfect appetizer! Naturally low carb, full of flavor, and always a hit with friends and family.
Yield
20 mushrooms
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 8 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 4 ounces canned artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 16 ounces white mushrooms
- 1 tablespoon olive oil
- parsley, for garnish
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine the cream cheese, mayonnaise, Parmesan, mozzarella, garlic, salt, and red pepper.
- Beat with a mixer on medium speed until well combined. Stir in the artichoke hearts and spinach.
- Wash the mushrooms and remove the stems. Discard stems or save for another use.
- Brush the outside of the mushrooms with olive oil.
- Using a spoon, fill each mushroom cap with the filling.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until mushrooms are cooked through.
- Sprinkle with parsley before serving.
Notes
We get about 20 mushrooms out of this recipe, but that number will vary a bit depending on the size of your mushrooms.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 175mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 3g
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