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.
Servings 20 mushrooms
Calories 90kcal
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.
Video
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
Serving: 1 | Calories: 90kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 175mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g