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.
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
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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Spinach Artichoke Stuffed Mushrooms
- 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
Preheat oven to 400 degrees.
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.
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.
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.
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.
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.
- 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.
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