Stuffed portobello mushrooms with spinach and artichoke are so easy to make! Serve these low carb stuffed mushrooms as an appetizer or side dish.
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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 ones with mainly meat. But if you count net carbs instead of total, each one of the stuffed 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 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 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 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. 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:
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Spinach Artichoke Stuffed Portobello Mushrooms
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- 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.
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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.
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Post updated in April 2019. Originally published February 2016.