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
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?
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Low Carb Spinach Artichoke Stuffed Portobello Mushrooms
Spinach Artichoke Stuffed Portobello
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.
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Notes
Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
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!
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