Baked mushrooms with creamy spinach-artichoke filling
Keto Spinach Artichoke Stuffed Mushrooms
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Keto Spinach Artichoke Stuffed Mushrooms
Baked mushrooms with creamy spinach-artichoke filling
Large mushrooms filled with a creamy spinach-artichoke mixture for a lower-carb appetizer or light dinner component.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Stuffed mushrooms are a good low-carb format because they already feel a little rich and snacky. Spinach-artichoke filling makes them especially useful for parties and lighter dinner spreads.
Ingredients
- 16 large mushrooms, stems removed
- 4 oz cream cheese
- 1 cup chopped spinach
- 1/2 cup chopped artichokes
- 1/2 cup shredded mozzarella or Parmesan blend
- 1 clove garlic, minced
Instructions
- 1
Heat the oven to 400°F and roast the mushroom caps briefly upside down.
- 2
Mix the cream cheese, spinach, artichokes, cheese, and garlic.
- 3
Fill the mushroom caps with the mixture.
- 4
Bake until hot and lightly golden on top.
- 5
Serve warm.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
MozzarellaParmesan
Parmesan makes the filling saltier and more savory
Cream cheeseBoursin
Boursin gives the filling extra herb flavor with almost no extra effort
Tips & Storage
Pro Tips
Drain the artichokes well so the filling does not loosen too much.
These are excellent as a party tray but also good beside a simple salad for dinner.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in the oven or microwave until hot.
Nutrition Facts
Per serving (4 mushrooms) · 4 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates7g
Fat16g
Fiber2g
Sugar3g
Sodium370mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make them ahead?
- Yes. Fill them ahead and bake when needed.
- Do I need large mushrooms?
- Large cremini or portobello caps are easiest for stuffing.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →