Stuffed Portobello Mushrooms with Spinach & Artichoke

Stuffed portobello mushrooms with spinach and artichoke are so easy to make! Serve these low carb stuffed mushrooms as an appetizer or side dish.

Spinach & Artichoke Stuffed Mushrooms

I’m a huge fan of spinach artichoke dip and I’m also a mushroom lover. The combination of the two makes this dish one of the best vegetarian low carb recipes!

Carbs In Stuffed Mushrooms

There aren’t that many carbs in portabella mushrooms but, there are carbs in artichokes and spinach. That’s why I don’t recommend eating a whole stuffed mushroom.

One medium artichoke has about 13 grams of carbohydrates, but over half the carbs are fiber. So if you count net carbs, it shouldn’t be an issue.

A single portobello mushroom cap has 4 grams of total carbs, most of which (3 grams) is fiber. A cup of cooked spinach has about 7 grams of carbs with over half (4 grams) coming from fiber.

Because this is a vegetarian stuffed portobello mushroom recipe, the carbs are higher than the ones mainly stuffed with meat. But, if you count net carbs instead of total, each one of the stuffed mushrooms has under 10 grams of net carbs.

Ingredients To Make Spinach Stuffed Portobello Mushrooms

This is such a simple recipe. It's enough to serve four people!

• You'll need some medium portobello mushrooms. Remove the stems and gills so you can stuff them.
• I also used frozen spinach - cook it and drain it first. You can also use fresh spinach - just cook it and drain it before you stuff it in the mushrooms.
• For the artichoke hearts, it's easier to chop the hearts from a can. Drain it and chop them up. It's so quick.
• You'll also need cream cheese. Keep it at room temperature so it's easier to mix. Full-fat cream cheese is the healthiest, especially on the keto diet.
• Sour cream! Same as cream cheese. Don't use low-fat or fat-free sour cream.
• For the parmesan cheese, I prefer to use grated real cheese. Don't use the shelf-stable stuff unless you are in a real pinch.
• Use shredded mozzarella cheese too. You can shred it yourself or save time and just buy a bag of pre-shredded cheese.
• You can use minced garlic instead of chopped, but the chopped garlic will have a lot more flavor.
• Don't forget the salt and pepper for taste! I sometimes like to add a few red crushed peppers for a spicy kick.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.

Kitchen Tools Used In This Recipe

You may want to have the following items on hand to make the recipe:

• Basting brush
• Sheet pan
• Kitchen towel
• Mixing bowl

Quick Tips

• Make bite-sized appetizers - If you don’t mind the extra work, regular button mushrooms could be stuffed as well. But, I like the larger size of the stuffed portobello mushrooms and I think they have a better taste than the smaller button ones.
• Leave out the artichokes to decrease carbs - To cut back on carbs, the artichokes can be left out. Or, they can be replaced with some browned ground meat like sausage or beef. The mushroom stems can be finely chopped and added in as well.
• Top with pork rinds - If you are one of those that like bread crumbs sprinkled on top, just use seasoned crushed pork rinds instead.

How To Make Artichoke and Spinach Stuffed Mushrooms

I’ve never made keto stuffed mushrooms before so I wasn’t really sure how much of the inside of the mushrooms to remove. I ended up cutting out the stems and scraping out the gills.

After the mushroom caps are prepared and placed on a baking sheet, olive oil is brushed on. Then, they are broiled on high for about 5 minutes on each side.

This pre-cooks the mushrooms so they are more tender.

Although frozen chopped spinach was used for convenience in these stuffed portobello mushrooms, fresh spinach is always an option. It just needs to be steamed and then drained and chopped.

To make sure the spinach wasn’t too watery after cooking, it’s best to put it in a clean kitchen towel and squeeze out as much moisture as possible. Next, it’s mixed together with artichoke, cream cheese, sour cream, Parmesan cheese, and seasonings.

The filling should be piled on in a nice mound to top off each portobello mushroom. Once the filling is evenly divided, freshly grated mozzarella cheese is sprinkled on top.

Finally, the stuffed portabella mushroom caps are baked at 375°F for about 10 to 15 minutes. To get the cheese topping to brown up nicely, the broiler may need to be turned on at the end of baking.

I kept the stuffed mushrooms on the center oven rack when baking. But, for the last couple of minutes, I turned the broiler on high just until the tops began to brown.

What To Serve With Baked Stuffed Portobello Mushrooms

These gems are quite tasty alone, but I suggest eating only half as the carb count is rather high for a whole one.

A nice reverse seared steak would go wonderful with these yummy low carb spinach artichoke stuffed mushrooms!

There is quite a bit of filling in each mushroom cap so you’ll get a nice serving of veggies in these tasty bites. We all know that spinach is super healthy, but artichokes are great too.

Frequently Asked Questions About Keto Stuffed Mushrooms

Before we get to the recipe card below, I wanted to answer a few questions I get about stuffed mushrooms.

How do you keep stuffed mushrooms from becoming watery?

To keep the mushrooms from going watery when they cook, roast them on the stove before you stuff them. This will dry them out a bit more. You should also use a paper towel to get as much water out of the spinach and artichokes as possible.

Can you eat mushrooms on keto?

This depends on how many carbs you ate that day. This recipe is kind of high in carbs, so either make some modifications or watch your portion size.

How do you store stuffed mushrooms?

These will only last 2-3 days in the refrigerator. Store them in an airtight container in the refrigerator. Eat them as soon as possible since they actually taste the best right out of the oven.

Other Low Carb Mushroom Recipes

There are so many ways to enjoy mushrooms on a low carb diet. This baked stuffed portobello mushroom recipe is just one out of hundreds.

Here are a few of my own personal favorites:

• Sautéed Green Beans and Mushrooms is a really easy recipe that you can make right on your stovetop.
• Stir-Fried Sheephead Mushrooms taste just like takeout, you won't believe how much flavor they have.
• Cauliflower Rice Risotto is a fun way to enjoy something that reminds you of a carb-filled side dish on the keto diet.
• Chicken in White Sauce has a rich flavor that is enhanced by the mushrooms.

I’ve even seen people use portobello mushrooms as hamburger buns. I haven’t tried that yet, but will soon.

If you're looking for another great artichoke recipe, be sure to try my easy roasted artichoke hearts recipe!

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Recipe

Spinach Artichoke Stuffed Portobello Mushrooms

4.78 from 18 votes

If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course: Appetizer

Cuisine: American

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Servings: 8

Calories: 167

Video

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 4 medium portobello mushrooms stems and gills removed
• ▢ 1 package frozen chopped spinach cooked and drained, 10 ounces
• ▢ 1 can artichoke hearts drained and chopped, 14 ounce can
• ▢ 4 ounces cream cheese room temperature
• ▢ 2 tablespoons sour cream
• ▢ ½ cup Parmesan cheese grated
• ▢ 2 cloves garlic chopped
• ▢ salt and pepper to taste
• ▢ 3 ounces mozzarella cheese shredded

US Customary - Metric

Instructions

• Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
• Squeeze cooked spinach in clean dish towel if desired to remove excess water.
• Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
• Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
• Sprinkle tops with mozzarella cheese.
• Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

Notes

Each serving size is half of a stuffed mushroom.

To keep the mushrooms from going watery when they cook, roast them on the stove before you stuff them. This will dry them out a bit more. You should also use a paper towel to get as much water out of the spinach and artichokes as possible.

These will only last 2-3 days in the refrigerator. Store them in an airtight container in the refrigerator. Eat them as soon as possible since they actually taste the best right out of the oven.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 169g | Calories: 167 | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 357mg | Potassium: 384mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3659IU | Vitamin C: 10mg | Calcium: 183mg | Iron: 1mg

Additional Info

Net Carbs: 3 g | % Carbs: 7.5 % | % Protein: 19.9 % | % Fat: 72.7 % | SmartPoints: 6

Values

Array
(
    [serving_size] => 169
    [calories] => 167
    [carbohydrates] => 5
    [protein] => 8
    [fat] => 13
    [saturated_fat] => 6
    [cholesterol] => 30
    [sodium] => 357
    [fiber] => 2
    [sugar] => 2
    [potassium] => 384
    [vitamin_a] => 3659
    [vitamin_c] => 10
    [calcium] => 183
    [iron] => 1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Post updated on December 16, 2020, with clearer images and additional recipe information. Originally published on February 1, 2016.