This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
If you like spinach artichoke dip and mushrooms, you will love spinach artichoke stuffed portobello mushrooms. Serve them as an appetizer or side dish.
I’m a huge fan of spinach artichoke dip. I’m also a mushroom lover. Not sure why it took me so long to realize that these two make a great combination. So naturally, I found this spinach artichoke stuffed Portobello mushroom recipe that won me over.
This week, I started an 18:6 intermittent fast. What this means is that for every 24 hour day, I go 18 hours where I refrain from eating food.
During each 18 hour fast, I’m only drinking water. The remaining 6 hour window of each day is when I allow myself to eat all the low carb foods I need to satisfy hunger
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
I’m only on the third day, but things are going well. I haven’t stepped on the scale since the first week of January which was at my yearly physical exam. I’m looking to lose about 7-10 pounds before summer.
After the holidays ended, I’ve been eating a lot more savory foods and fewer sweet treats. I’m just not into sweets as much as I used to be. I’ll still be posting sweet recipes for those who need them, but I’ll be cutting back the servings for each recipe as much as I can so I don’t overeat them.
I’ve never made stuffed mushrooms before so I wasn’t really sure how much of the inside of the mushrooms to remove. I think I overdid it on one of the portobello mushrooms. I ended up cutting out the stems and scraping out the gills.
I used frozen chopped spinach for convenience. You can use fresh spinach if you prefer. You’ll just want to steam it first, drain and chop. To make sure the spinach wasn’t too watery after cooking, I put it in a clean kitchen towel and squeezed out as much moisture as I could.
You’ll want to pile the filling in a nice mound to top off each Portobello mushroom. You don’t want to pat it down either. Once the filling is evenly divided, I just sprinkled a bit of freshly grated mozzarella cheese to top things off.
To get the cheese on the top to brown up nicely, I had to turn the broiler on at the end of baking. I kept the stuffed mushrooms on the center oven rack and turned the broiler on high for a few minutes just until the tops began to brown.
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 grilled 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.
If you don’t mind the extra work, regular button mushrooms could be stuffed as well for smaller bite sized appetizers. I like the larger size of the Portobello mushrooms and I think they have a better taste than the smaller button ones.
My husband and kids think mushrooms are gross, but I don’t think they’ve given them an honest try. It’s the whole fungi thing that grosses them out.
Mushrooms have such a great flavor, I don’t understand how anyone could not like them. The good thing is that I didn’t have to fight anyone for these delicious spinach artichoke stuffed Portobello mushrooms. They were all mine!
A lot of Low Carbs like to use Portobello mushrooms as hamburger buns. I haven’t tried that yet, but will soon. What’s your favorite way to enjoy mushrooms?
Low Carb Spinach Artichoke Stuffed Portobello Mushrooms
Spinach Artichoke Stuffed Portobello
- 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
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.
Makes 8 servings, serving size is half of a stuffed mushroom.
Net carbs per serving: 4.9g