Spinach Artichoke Stuffed Mushrooms

Name: Spinach Artichoke Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 mushrooms
Ingredients: 10 oz small white mushrooms, about 15 mushrooms; 1/2 tsp. unsalted butter; 1 clove minced garlic; 3 cups baby spinach or 10 ounce frozen spinach (see note); 1/2 cup marinated artichokes hearts, diced; 2 oz reduced fat cream cheese; 1/2 cup grated low-fat mozzarella; 3 Tbls. panko breadcrumbs; 1 tsp. olive oil; salt and pepper to taste

May 2, 2018 121 Comments

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Spinach Artichoke Stuffed Mushrooms are by far one of my favorite healthy appetizers that are easy to assemble and always a favorite. Spinach and artichoke combined with low-fat cheeses mozzarella and parmesan make an amazing filling for these healthy stuffed mushrooms that are always requested at family parties. Even better, this is a low-carb appetizer that is keto friendly and vegetarian.

These spinach artichoke stuffed mushrooms can be prepped ahead of time and then baked right before serving. As a party appetizer, these are no brainers so I love prepping these and just toss in the oven for a bit and serve, easy peasy. These vegetarian stuffed mushrooms are perfect for Mother’s Day, Christmas, any holiday! I love to make these for tailgates because I usually have so many meat recipes, I love something light and healthy too!

I prefer making these super easy stuffed mushrooms in the smaller button or Baby Bella mushrooms. Especially for parties, the small mushrooms are so easy to handle. When my youngest daughter and I are home alone, we have made these as a meal in portabella mushrooms! So delicious as well!

I have a lot of great info about cleaning and storing mushrooms as well as the nutrients in mushrooms in my Easy Sauteed Mushrooms Recipe.

Table of Contents

The recipe calls for fresh spinach, can frozen spinach be used in these spinach artichoke stuffed mushrooms?

Frozen spinach can replace fresh spinach. For every 1 pound of fresh spinach equals 10 ounces of frozen.

If using frozen spinach, how does it get prepared for vegetarian mushrooms?

Defrost the spinach. Drain either in a kitchen towel, squeezing the liquid out of the spinach. Cheesecloth can also be used to drain the spinach of any liquid. Another option is to place the spinach in a mesh colander on top of another pan to catch the liquid. Cover the spinach with a piece of plastic wrap. Let it thaw overnight to squeeze the liquid out of spinach.

How long can these healthy stuffed mushrooms keep in the fridge?

Keep the stuffed mushrooms in an airtight container for about 3 days.

Can spinach artichoke stuffed mushrooms be frozen and used later?

I am not a fan. I have seen many say these can be frozen and reheated down the line. Mushrooms retain a lot of water. If it is frozen and defrosted the texture and taste can change so I do not freeze stuffed mushrooms.

Here are a few appetizer ideas you can enjoy along with these stuffed mushrooms:

Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce

Easy Crispy Baked Buffalo Chicken Wings

Crab Stuffed Mushrooms

How to make Spinach Artichoke Stuffed Mushrooms :

Preheat oven to 400 degrees.
Clean the mushrooms using a moist paper towel and remove and chop the stems and set aside to be used to add in the filling. Brush olive oil on the bottom of mushroom caps, set aside.

Over medium heat in a saute pan add the unsalted butter, garlic, chopped mushroom stems, and spinach and saute for about 5 minutes.

Turn heat off or remove from heat source, add to the pan the sliced artichokes, low-fat cheeses, and panko breadcrumbs.

Combine the filling flavors into the cleaned mushrooms.

Bake the spinach artichoke stuffed mushrooms for about 15 minutes. The cheese will be melted and the mushroom soft. Serve immediately!

When you make this easy stuffed mushrooms, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

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This spinach stuffed mushroom recipe was one of the first recipes I published. Updated entire post, pics, and tweaked the recipe.

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