Description
These keto-friendly stuffed mushrooms combine creamy spinach and artichoke filling with melted cheese for a low-carb, crowd-pleasing appetizer that’s quick and easy to make.
Ingredients
- 24 large white button mushroom caps (about 1.5 pounds / 700g)
- 6 cups fresh spinach, packed (about 180g)
- 1 cup chopped marinated artichoke hearts (about 150g)
- 8 ounces full-fat cream cheese, softened (225g)
- ½ cup freshly grated Parmesan cheese (about 50g)
- ½ cup shredded whole milk mozzarella cheese (about 50g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons full-fat mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prep the mushrooms (5 minutes): Gently clean mushrooms with a damp cloth or paper towel—don’t soak them or they’ll absorb water. Carefully remove stems and set caps aside. Chop the stems finely for the filling.
- Sauté spinach, garlic, and mushroom stems (5 minutes): Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and chopped mushroom stems; cook for 2 minutes until softened and fragrant. Add spinach, stir until wilted and most moisture evaporates. Remove from heat and let cool slightly.
- Mix the filling (5 minutes): In a mixing bowl, combine the sautéed veggies with cream cheese, mayonnaise, chopped artichoke hearts, Parmesan, mozzarella, lemon juice, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Stuff the mushrooms (5 minutes): Using a spoon or small cookie scoop, fill each mushroom cap generously with the cheese and spinach mixture. Don’t be shy—pile it up.
- Roast the mushrooms (15-18 minutes): Preheat oven to 375°F (190°C). Arrange stuffed mushrooms on a parchment-lined baking sheet. Drizzle the remaining olive oil over the tops for a golden finish. Bake until the mushrooms are tender and the filling is bubbly and golden on top.
- Serve warm: Let cool for 5 minutes, then serve on a platter with toothpicks for easy party bites. These are best warm but taste great at room temperature too.
Notes
Pick mushrooms that are firm and dry; pat dry if wet to avoid watery filling. Use full-fat cream cheese and mayonnaise for best creaminess. Drain artichokes well to prevent sogginess. Freshly grate cheeses for smooth melting. Season generously with salt and pepper. Make ahead by prepping and stuffing mushrooms up to 24 hours in advance and refrigerate covered. Reheat gently to keep cheese creamy. Optional additions include cooked bacon bits or Italian sausage for extra savory flavor. Not recommended to freeze due to filling texture changes.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 6 stuffed mushrooms
- Calories: 180
- Sodium: 320
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 4
- Fiber: 2
- Protein: 8
Keywords: keto, low-carb, stuffed mushrooms, spinach artichoke, appetizer, party bites, cheesy, easy recipe