Spinach artichoke stuffed portobello mushrooms are so easy! Serve these low carb stuffed mushrooms as an appetizer or side dish.
I’m a huge fan of spinach artichoke dip. I’m also a mushroom lover. The combination of the two makes one of the best vegetarian low carb recipes!
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. And 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 meat stuffed portobello mushroom caps. But if you count net carbs instead of total, each one of the stuffed portabella mushrooms has under 10 grams of net carbs.
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, 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 minutes, I turned the broiler on high just until the tops began to brown.
How to Serve 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 Portobello 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.
Possible Variations
If you don’t mind the extra work, regular button mushrooms could be stuffed as well for smaller bite sized appetizers. But I like the larger size of the stuffed portobello mushrooms and I think they have a better taste than the smaller button ones.
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 finely chopped and added in as well.
And if you are one of those that likes bread crumbs sprinkled on top, just use seasoned crushed pork rinds instead.
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’s a few of my own personal favorites:
- Sautéed Green Beans and Mushrooms
- Stir Fried Sheepshead Maitake Mushrooms
- Mushroom Cauliflower Rice Risotto
- Chicken in White Sauce
I’ve even seen people use portobello mushrooms as hamburger buns. I haven’t tried that yet, but will soon. What’s your favorite way to enjoy mushrooms?
Kitchen Tools Used in the Recipe
You may want to have the following items on hand to make the recipe:
Spinach Artichoke Stuffed Portobello Mushrooms
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
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic chopped
- salt and pepper to taste
- 3 ounces mozzarella cheese shredded
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.
- Sprinklet 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
Nutrition
Need Support?
Get a FREE 3-Day Keto Meal Plan or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Note 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.
Related Posts
Post updated in April 2019. Originally published February 2016.
Laney says
I made these a while ago, and they were soooo good. I want to make I am for Easter, but I want to make them ahead. Someone asked about freezing these in your comment and you mentioned freezing unbaked. Since you have to broil the mushrooms before adding the stuffing how would you freeze them unbaked?
Lisa MarcAurele says
I’d broil the mushrooms first and then freeze stuffed. But you can freeze them already baked as well and then thaw and reheat.
Shirley says
Do they freeze well ??
Lisa MarcAurele says
I’ve seen frozen stuffed mushrooms so they should be okay to freeze. You could freeze a few unbaked too.
Trena says
I will try this.
I use portabellas as a mini pizza crust for my keto meals. Pre-cook them in the oven to get rid of some water, tomato sauce, oregano, toppings of choice and cheese of choice then bake again.
I love the meaty texture of the mushrooms.
Lisa says
I haven’t tried that, but sounds like a great idea.
Cheryl says
You say the carb count is quite high for a whole one. So, where do those carbs come from?
Lisa says
Mainly the artichokes.
Chanel McKinnies says
Love this recipe. I am meal prepping for a low carb health plan and the fact that I get 8 servings is great! I had this along with grilled Salmon. To my surprise I was stuffed! Thanks for sharing!
hayley says
Made these last night! Sooo delicious even my two year old ate them!
Jasmin says
What would you suggest doing with the other half? Can they be saved for the next day and reheated? They sound delicious and I have company so rarely I would never get to make them if they have to be eaten right away since I don’t like to throw out food.
Lisa says
Yes! They reheat well.
Darci Sieracki says
This recipe was awesome! I did not use Mozzarella cheese and just topped with additional fresh Parmesan and it was beyond words! So crazy good!
Lisa says
Good to know it’s good with just Parmesan!
Olivia Benton says
You said remove gills in the ingredient list but you did not remove them in the video. Why did you do this?
Lisa MarcAurele says
You can do it either way. Removing the gills gives more room for stuffing.
Arimed says
DELICIOUS!!!
I made these tonight for dinner. Meatless Saturday.
Husband and I loved them. So did my friends.
I stuffed both portabella mushrooms and a red and a yellow pepper. Baked about 10-15 longer for the peppers.
Also I have dark coated baking pan so I set m oven at
350 degrees. I will defiantly make them again.
Note: I think as an appetizer for my next party, I will try stuffing Baby Bella mushrooms.
Lisa says
I never thought to use peppers. Great idea!
Shelly Tallant says
My hubby made t-bones on the grill last night and I made these delicious mushrooms to go with it. We both loved it!! Your recipe is fantastic! I will definitely be making this recipe again!
Lisa says
Sounds like a winning dinner!
Kim Brown says
Can’t wait to try this!
Lisa says
Hope you love it!
Marie says
I’m very happy to have found your website! Tonight I am making your shake and bake chicken, tomorrow I am making your creamy milk chocolate pudding and after I go to the grocery store and get a couple of things for this recipe, I will be making these as a side dish. I’m going to cheat though and have a whole one! Two servings is less than 10 grams of carbs! I will be coming back to your site often! There are so many things I want to try.
Lisa says
I hope you enjoy the recipe Marie!
Alicia says
I have been on a stuffed mushroom kick lately. They are absolutely delicious. I’ve tried a lot of variations as far as the stuffing. I’ve been trying to stay as low carb as possible, so right now for my mushrooms, I use cooked chopped canadian bacon and chopped spinach, then top it with fresh shredded parmesan cheese, and into the oven it goes. So good!
Lisa says
Yum! I haven’t had Canadian bacon in a while, but it sounds like a terrific stuffing!
Serena | Serena Bakes Simply From Scratch says
These look AMAZING! I can’t wait to try them!
susan @ the wimpy vegetarian says
I’m always looking for portabello recipes, and this is my next one to try! Love how it sounds!
Lisa says
You’ll love it Susan!
Michelle Stern (What's Cooking with Kids) says
These look delicious. When I first saw the photo, it brought back tons of memories from when my now husband was wooing me and made me his grandmother’s stuffed mushroom recipe. I’m definitely going to pin this recipe so that I can remember to make it 🙂
Lisa says
What an awesome memory Michelle! Thanks for the pin!
Catherine says
Dear Lisa, I love stuffed mushrooms and these sound absolutely marvelous! xo, Catherine