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Spinach Stuffed Mushrooms

spinach artichoke stuffed mushrooms on sheet pan.

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

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine the cream cheese, mayonnaise, Parmesan, mozzarella, garlic, salt, and red pepper.
  3. Beat with a mixer on medium speed until well combined. Stir in the artichoke hearts and spinach.
  4. Wash the mushrooms and remove the stems. Discard stems or save for another use.
  5. Brush the outside of the mushrooms with olive oil.
  6. Using a spoon, fill each mushroom cap with the filling.
  7. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until mushrooms are cooked through.
  8. 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: 1
Amount Per Serving: Calories: 90Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 175mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 3g

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