Spinach Artichoke Stuffed Mushrooms are easy to prepare, low carb, gluten-free and can be made days in advance of your gathering.
Can a mushroom hater become a mushroom lover?
I hope so because these little bite-sized stuffed morsels are mighty good!
I love stuffed mushrooms and if you do too, you have to try these. They make the perfect savory bite. Well, perhaps two-bites!
I think mushrooms are the perfect vehicle for the great low carb feta spinach artichoke dip that I posted the last week. The dip comes together in minutes on the stove and once stuffed, the mushrooms can wait in fridge for several days until needed.
It doesn’t matter what kind of mushrooms you use as long as they are big enough for stuffing. I used a mixture of both white button mushrooms and crimini mushrooms or baby bellas. You’ll need 24 ounces of mushrooms which yields 30-36 appetizers depending on the size. After stuffing, I had some spinach artichoke dip left over which we ate with crackers and low carb bread… (and spoons). So. Good!
When I posted that great low carb keto spinach artichoke dip last week, I promised I’d be using it in future recipes. These two-bite spinach artichoke stuffed mushrooms are one of those recipes. I’ll post the other in a few weeks.
I think the next time I make this recipe for these spinach artichoke stuffed mushrooms I will use Portobellos and make a meal of it. Maybe I’ll add a little bacon, too, because I can.
Don’t forget to pour chicken broth and/or wine into the pan before baking the stuffed mushrooms. It helps keep them moist and prevents them from excessive shrivel. No one likes super shriveled and dried out mushrooms.
Looking for other appetizer recipes?
- dips: Bacon Horseradish Dip, Artichoke Hummus
- keto Swedish Meatballs, keto Chipotle Chicken Bites, Bacon Wrapped Buffalo Chicken Bites
These Two-Bite Spinach Artichoke Stuffed Mushrooms are 2 net cars per piece.
Two-Bite Spinach Artichoke Stuffed Mushrooms
- 24 ounces mushrooms cleaned and stems removed
Spinach Artichoke Dip
- 1 1/2 ounces shallot
- 15 grams garlic
- 10 ounces spinach
- 1 pound artichokes canned or frozen and thawed, 16 oz
- 3 tablespoons dry sherry
- 1 tablespoon red wine vinegar
- 1/4 cup heavy cream
- 4 ounces cream cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 4 ounces feta cheese
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- chicken broth for the pan
- 2/3 cup crushed pork rinds or bread crumbs
- 2 teaspoons olive oil
- Mushrooms: Wash and dry the mushrooms. Twist and pull out all of the mushroom stems to save for another purpose or to discard. With a melon baller, scrape the gills out of the mushroom caps, making a nice well for the dip. Lay them on a sheet pan as you go.
- Prep: Mince the shallot and garlic. Squeeze the thawed spinach dry and chop well. Drain the canned artichoke hearts and chop.
- Saute: In a large frying pan over medium heat, saute the onion and garlic in the oil until softened. Add the cream cheese and heavy cream and whisk until the cream cheese is melted and creamy.
- Add: Add the sour cream, mayonnaise, Parmesan cheese, mozzarella cheese and feta cheese. Stir with the whisk until the mixture is melted and gently bubbling. Turn down the heat if you need to.
- Next, add the dry sherry. Stir and let the mixture gently bubble until the sharp smell of alcohol dissipates. Add the red wine vinegar and stir.
- Last: Fold and stir in the spinach and artichoke hearts and heat until warmed through.
- Stuff: Spoon the dip into each mushroom cap, mounding gently. If using the optional topping, mix the olive oil into the crushed pork rinds. Sprinkle on each of the spinach artichoke stuffed mushrooms. Pour enough chicken broth into the sheet pan to cover the bottom.
- Bake in a 375 preheated oven for 15-20 minutes. Then place under the broiler to brown the topping. Make sure to watch very closely so the topping doesn’t burn.