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Vegetarian stuffed mushrooms with spinach, artichoke and cheese to make amazing stuffed mushrooms
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5 from 11 votes

Spinach Artichoke Stuffed Mushrooms

Spinach stuffed mushrooms, flavor-packed mushrooms filled with flavor from double cheese, spinach, and artichoke. A low-fat appetizer that is great for family parties and holidays.
Course Appetizer, Vegetarian
Cuisine American
Keyword Christmas, Christmas Candy, holiday appetizer, New Years, New Years Day Brunch, pumpkin, fall dessert, Thanksgiving dessert, stuffed mushrooms
Cook Time 6 minutes
0 minutes
Total Time 40 minutes
Servings 15 mushrooms
Calories 46kcal
Author Eileen Kelly


  • 10 ounce small white mushrooms, about 15 mushrooms
  • 1/2 teaspoon unsalted butter
  • 1 clove garlic, peeled and minced
  • 3 cups baby spinach or 10-ounce frozen spinach see note 1
  • 1/2 cup marinated artichokes hearts, diced drain the liquid
  • 2 ounce reduced-fat cream cheese
  • 1/2 cup skim milk mozzarella, shredded
  • 3 Tablespoons Panko breadcrumbs
  • 1 tsp. olive oil
  • salt and pepper, to taste


  • Preheat oven to 400 degrees.
  • Clean the mushrooms, including the stem 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 artichokes, cream cheese, shredded 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.
  • 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 mushrooms are golden brown and cheese is melted.


  • 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.
I am not a registered dietician but I try to give the most accurate nutritional information as possible. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.


Serving: 1mushroom | Calories: 46kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 4mg | Sodium: 93mg | Potassium: 115mg | Fiber: 0g | Sugar: 0g | Vitamin A: 670IU | Vitamin C: 3.5mg | Calcium: 48mg | Iron: 0.5mg