Spinach-Artichoke Stuffed Mushrooms

9 INGREDIENTS • 12 STEPS • 45MINS

Spinach-Artichoke Stuffed Mushrooms

Recipe

5.0

4 ratings

Spinach Artichoke Stuffed Mushrooms are easy to prepare & can be made days in advance. They are low carb, gluten-free, and delicious.

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Spinach-Artichoke Stuffed Mushrooms

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Funny Love Blog

All food should be fun, affordable, and accessible! My goal is to blend health with indulgence and simplicity for real-life cooking.

https://funnyloveblog.wordpress.com/

Spinach Artichoke Stuffed Mushrooms are easy to prepare & can be made days in advance. They are low carb, gluten-free, and delicious.

45MINS

Total Time

$1.61

Cost Per Serving

Ingredients

Servings

12

us / metric

1 pckg

Cream Cheese

1 cup

Monterey Jack Cheese

or mozzerella cheese

1 clove

2 cups

Frozen Spinach

to taste

1 cup

Artichoke Hearts

to taste

Ground Black Pepper

12

Portobello Mushrooms

1 cup

Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

165

Fat

12.2 g

Protein

9.0 g

Carbs

5.0 g

Love This Recipe?

Spinach-Artichoke Stuffed Mushrooms

Save

Funny Love Blog

All food should be fun, affordable, and accessible! My goal is to blend health with indulgence and simplicity for real-life cooking.

https://funnyloveblog.wordpress.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Grate the Monterey Jack Cheese (1 cup). Grate the Parmesan Cheese (1 cup).

step 2 Grate the Monterey Jack Cheese (1 cup). Grate the Parmesan Cheese (1 cup).

step 3

Grate the Garlic (1 clove).

step 3 Grate the Garlic (1 clove).

step 4

Thaw the Frozen Spinach (2 cups). Drain by putting it in to a kitchen towel, then squeezing it.

step 4 Thaw the Frozen Spinach (2 cups). Drain by putting it in to a kitchen towel, then squeezing it.

step 5

If using jarred Artichoke Hearts (1 cup), drain the artichokes fully.

step 5 If using jarred Artichoke Hearts (1 cup), drain the artichokes fully.

step 6

Chop the Artichoke Hearts.

step 6 Chop the Artichoke Hearts.

step 7

Add the Cream Cheese (1 pckg), spinach, and chopped artichokes to a bowl and stir to combine.

step 7 Add the Cream Cheese (1 pckg), spinach, and chopped artichokes to a bowl and stir to combine.

step 8

Add in the Garlic and Monterey Jack Cheese. Add salt and pepper, then mix well to create the filling. You'll use the Parmesan cheese later.

step 8 Add in the Garlic and Monterey Jack Cheese. Add salt and pepper, then mix well to create the filling. You'll use the Parmesan cheese later.

step 9

Clean the Portobello Mushrooms (12) and take out the stems.

step 9 Clean the Portobello Mushrooms (12) and take out the stems.

step 10

Bake the portobello mushrooms, with the tops up on baking sheet with a rack on it for about 15 minutes. They should be beginning to slump but aren’t fully cooked.

step 10 Bake the portobello mushrooms, with the tops up on baking sheet with a rack on it for about 15 minutes. They should be beginning to slump but aren’t fully cooked.

step 11

Flip the portobello mushrooms (12) over, fill each mushroom with some of the filling. Sprinkle parmesan cheese (1 cup) on top and put back in the oven at 425 degrees F (220 degrees C). Season with Salt (to taste) and Ground Black Pepper (to taste).

step 11 Flip the portobello mushrooms (12) over, fill each mushroom with some of the filling. Sprinkle parmesan cheese (1 cup) on top and put back in the oven at 425 degrees F (220 degrees C). Season with Salt (to taste) and Ground Black Pepper (to taste).

step 12

When done, the mushrooms can be served immediately, or set aside to cool and then stored.

step 12 When done, the mushrooms can be served immediately, or set aside to cool and then stored.

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