Everyday Eileen

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Spinach Artichoke Stuffed Mushrooms

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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.

Side view of a baked stuffed spinach mushroom that is filled with cheese and artichoke on a baking sheet

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!

An aerial view of spinach stuffed mushrooms with creamy cheeses melted on the top and served on a white platter

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.

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

 

A side view of roasted spinach and artichoke mushrooms with melted mozzarella on top served on a white platter.

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.

 

An aerial view of cleaned white mushrooms ready to be stuffed to make healthy stuffed mushrooms

 

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

A side view of spinach, mushrooms sauteed in a fry pan that will be the filling of spinach stuffed mushrooms.

 

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

Spinach, artichoke, cream cheese, and Parmesan cheese in a silver saute pan being warmed to fill healthy spinach stuffed mushroom

  •  Combine the filling flavors into the cleaned mushrooms.

An aerial view of spinach and artichoke stuffed mushrooms on a baking sheet ready to be baked

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

Tasty roasted spinach artichoke stuffed mushrooms with melted cheese on a white platter ready to be served.

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

I love any comments or questions below!

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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.

Are you loving this spinach artichoke stuffed mushrooms, giving it a 5-star rating and any comments are super helpful for me and very much appreciated!

Vegetarian stuffed mushrooms with spinach, artichoke and cheese to make amazing stuffed mushrooms
5 from 10 votes
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Spinach Artichoke Stuffed Mushrooms

Spinach and artichoke stuffed mushrooms are a wonderful make-ahead appetizer for any Holiday or family gathering. Made with low-fat mozzarella and reduced fat cream cheese and baby spinach keep this appetizer low calorie and delicious!
Course Appetizer, Vegetarian
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 mushrooms
Calories 46 kcal
Author Eileen xo

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
US Customary - Metric

Instructions

  1. Preheat oven to 400 degrees.
  2. Clean the mushrooms, by wiping them with a paper towel. Remove the stems from the mushrooms and dice them into small pieces and set aside.
  3. In a skillet, over medium heat, melt the unsalted butter and add the minced garlic, diced mushroom stems, and the baby spinach. Saute for about 5 minutes to cook lightly brown the garlic and mushroom stems and to wilt the spinach.
  4. Remove the pan from the heat. Add the diced marinated artichokes, reduced fat cream cheese, low-fat mozzarella, and panko breadcrumbs. Season with salt and pepper to taste.
  5. Place the olive oil in a small bowl, use a pastry brush to dip into the olive oil and coat the mushroom caps lightly with the olive oil. Then place the mushrooms on a cookie sheet. I like to season with a little salt and pepper as well.
  6. Use a teaspoon to fill each mushroom cap, press filling inside the cavity of the mushroom. Usually, about 2 teaspoons of the filling will fill the mushroom. When all mushrooms are filled, place the cookie sheet in the oven for about 15 minutes until golden brown.

Recipe Notes

  • If using frozen spinach, it must be defrosted and excess fluid drained before proceeding with the recipe.
  • The filling can be made ahead 2 days and keep tightly covered in the fridge. 
  • If prepping the entire stuffed mushroom, keep in an airtight container until ready to bake. No more than 2 days.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition Facts
Spinach Artichoke Stuffed Mushrooms
Amount Per Serving (1 mushroom)
Calories 46 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 4mg 1%
Sodium 93mg 4%
Potassium 115mg 3%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2g 4%
Vitamin A 13.4%
Vitamin C 4.3%
Calcium 4.8%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

Pin these Spinach Artichoke Stuffed Mushrooms to make anytime here:

Looking for some more amazing mushroom recipes, here are a few written by my favorite food bloggers:

Pesto Stuffed Mushroom created by The Belly Rules The Mind

Oven Roasted Potatoes & Mushrooms created by Teaspoons of Goodness

Shiitake Mushrooms w/Balsamic Glaze created by Fearless Dining

 

 

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Comments

  3. These look SO delicious! I love how perfect they are for having friends over. Such a yummy appetizer!

    Reply

  4. Such an easy recipe and I love that it is a ‘lightened’ up alternative snack. Perfect for parties and no one would even know they were eating a bit healthier 🙂

    Reply

  5. I LOVE mushrooms but I never think to stuff them! This spinach and artichoke version is inspiring me to change that right away. Delicious!

    Reply

  6. OMG it’s like spinach artichoke dip in a mushroom! I love this. Stuffed mushrooms are so good. This one looks pretty healthy, so I could eat a bunch without feeling too guilty 🙂 I’m definitely going to have to give this a try

    Reply

  9. Whoa! These sound incredible. I love mushrooms, any kind, prepared any way! I can’t wait to check out all of your mushroom recipes

    Reply

  11. Stuffed mushrooms are one of my husband’s favorite appetizers. It’s never crossed my mind to stuff them with spinach artichoke filling. That’s a great idea, and it sounds so tasty. We’ll have to try these instead of the usual crab filling. 🙂

    Reply

  15. What is wrong with you people! PLEASE post a comment/review if you have actually made the recipe. I did. It’s FABULOUS! It’s THE BOMB! So go and make it!

    Reply

  16. I will probably love love these. I’m making them today for the big game lol. Buy I’m putting crab meat in side of the mushrooms to as well with the spinach and artichoke’s hearts. I hope it turns out good!!!

    Reply

  22. These look seriously amazing! And it is a combination I would never think of, although I’m not sure why. I love stuffed mushrooms and I love artichokes. I might try and make these for football next weekend 🙂

    Reply

  28. Yum! I will definitely add this recipe to my collection! My whole family will love these. One daughter can’t have mushrooms due to an intolerance, but she’ll just put the filling in something else. Can’t wait to try! Thanks!!

    Reply

    • That is great. Try a baked potato with the stuffing. Just don’t use the stems, I would add more artichoke and spinach if there is a mushroom intolerance.

      Reply

  31. These look delicious! I’ll be the first to admit that I’ve had a bit too much food over the holidays and started hitting my water and getting a daily walk in since mid last week. Thank you for sharing these yummy looking appetizers 🙂

    Reply

  39. These look so delicious! This is a really great way to change up they way we serve vegetables. I usually eat my vegetables plain however that can get boring after time.

    Reply

  47. You had me at spinach and artichoke. They are two of my favorite flavors to combine. I love the idea of serving the mixture in a mushroom. A bit sized delicious treat.

    Reply

  56. It’s so festive and lovely! Definitely something that the family will enjoy. I’d love to try this recipe, thanks for sharing it.

    Reply

  65. I’m not usually a mushroom fan, but these look delicious…I might have to tell my mom to make them before I get back to school (where my scale is and I get back to getting into my healthy routine haha!)

    Reply

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