Spinach & Artichoke Stuffed Mushrooms – A Cheesy, Keto-Friendly Crowd Favorite!

Why You’ll Love These Spinach & Artichoke Stuffed Mushrooms

This recipe takes two classic appetizers—stuffed mushrooms and spinach artichoke dip—and combines them into one unforgettable bite-sized treat. Each mushroom is loaded with a creamy, cheesy filling made from sautéed garlic, spinach, artichokes, cream cheese, mozzarella, and Parmesan. They’re baked until bubbly and golden for the ultimate savory flavor explosion.

Not only are these stuffed mushrooms keto-friendly, gluten-free, and low-carb, but they also require simple ingredients and minimal prep time. Plus, they’re a perfect make-ahead option for parties!

The Story Behind the Recipe

Stuffed mushrooms have long been a staple in Italian-American kitchens. Originally filled with breadcrumbs, herbs, and cheese, they were designed as an elegant yet accessible appetizer. Spinach and artichoke dip, on the other hand, soared to popularity in mid-century America, making its way into restaurants, party platters, and every potluck table you can imagine.

By blending these two beloved classics, we get a rich, decadent mushroom appetizer that’s big on flavor but light on carbs. It’s a modern twist that’s both nostalgic and new, perfect for today’s health-conscious food lovers.

Recipe Origin:

Stuffed mushrooms have Italian American roots, often served as elegant appetizers. The spinach-artichoke combination became popularized in the U.S. during the 1950s as a warm party dip, making this recipe a delicious fusion of two classic favorites.

Grocery Shopping List:

• White mushrooms (large)
• Olive oil
• Butter
• Garlic
• Baby spinach
• Canned artichoke hearts
• Cream cheese
• Sour cream
• Parmesan cheese
• Mozzarella cheese
• Red pepper flakes
• Salt & pepper

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Healthy

Spinach & Artichoke Stuffed Mushrooms – A Cheesy, Keto-Friendly Crowd Favorite!

Author: simplydelicious Cooking Method: Baking, Stir Frying Cuisine: American, Italian Courses: Appetizers, Snack Recipe Keys: Egg Free Low Carb Diet

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 1.50 Calories: 190

Best Season: Suitable throughout the year

Dietary:

Gluten Free Ketogenic Mediterranean Diet

Description

These Spinach & Artichoke Stuffed Mushrooms are the perfect bite-sized appetizer—creamy, garlicky, and rich with Parmesan and mozzarella. Low-carb, gluten-free, and baked to golden perfection!

Ingredients

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Servings

For the Mushrooms:

• 16 large white mushrooms (stems removed and saved)
• 1 tbsp olive oil (for brushing)
• Salt & pepper, to taste

For the Filling:

• 1 tbsp butter
• ¹⁄₂ cup chopped mushroom stems
• 2 cloves garlic, minced
• 1 cup baby spinach, finely chopped
• ¹⁄₂ cup canned artichoke hearts, chopped
• 4 oz cream cheese, softened
• ¹⁄₄ cup sour cream
• ¹⁄₄ cup grated Parmesan cheese
• ¹⁄₂ cup shredded mozzarella cheese (plus more for topping)
• ¹⁄₄ tsp crushed red pepper flakes (optional)
• Salt & pepper, to taste

Instructions

1. 1- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2. 2- Prepare Mushrooms: Clean mushroom caps with a damp towel. Remove and chop the stems. Lightly brush caps with olive oil and place them gill-side up on the baking sheet. Sprinkle with salt and pepper.
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3. 3- Sauté Filling Base: In a skillet, melt butter over medium heat. Add chopped mushroom stems and garlic; sauté for 2 minutes.
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4. 4- Add Veggies: Stir in spinach and cook until wilted (about 1–2 minutes). Add artichokes and cook for another minute. Remove from heat.
   
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5. 5- Mix Filling: In a bowl, combine sautéed mixture with cream cheese, sour cream, Parmesan, mozzarella, and red pepper flakes. Season with salt and pepper to taste.
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6. 6- Stuff the Mushrooms: Spoon the filling into each mushroom cap. Top with extra mozzarella cheese.
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7. 7- Bake: Bake for 18–20 minutes, or until mushrooms are tender and tops are golden and bubbly.
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8. 8- Serve Warm: Garnish with parmesan and fresh parsley if desired, and serve immediately.

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Nutrition Facts

Servings 4

Serving Size 1

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Amount Per Serving

Calories 190kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 8g40%

Cholesterol 40mg14%

Sodium 290mg13%

Potassium 420mg12%

Total Carbohydrate 5g2%

Dietary Fiber 1.5g6%

Sugars 1g

Protein 7g15%

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Magnesium 24 mg

Net Carb 3.5g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pro Tips:

• Use large white mushrooms or baby bellas for best results. You want enough room to pack in that rich filling.
• Chop artichoke hearts finely so the filling stays creamy and cohesive.
• Don’t skip the broil in the last 1-2 minutes—those crispy cheese tops are irresistible!
• You can prep the filling up to 2 days in advance—just stuff and bake when ready to serve!

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