Spinach artichoke stuffed portobello mushrooms

Spinach Artichoke Stuffed Portobello Mushrooms

Course: Appetizer
Cuisine: American
Keyword: artichoke, mushroom, spinach
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 255kcal
Author: Lisa | Low Carb Yum
If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.
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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.



Makes 8 servings, serving size is half of a stuffed mushroom.
Net carbs per serving: 4.9g


Serving: 169g | Calories: 255kcal | Carbohydrates: 8.4g | Protein: 16.6g | Fat: 18.5g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 572mg | Fiber: 3.5g | Sugar: 1.2g

Additional Info

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