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
Ingredients
- 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
Optional Topping
- 2/3 cup crushed pork rinds or bread crumbs
- 2 teaspoons olive oil
Instructions
- 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.
Casey
June 8, 2016 at 10:01 amOk looks great. Question: ingredients list says Artichoke, frozen. The recipe says canned artichoke hearts. I assume I should use the canned?
Kim
June 8, 2016 at 10:08 amYes, Casey! Thank you! That should have read “canned or frozen and thawed.” I used canned because my store did not carry the frozen. I think canned is easier. Enjoy the recipe and have a great week. -Kim
momof4
June 7, 2016 at 12:44 pmDelicious! Made these as a special treat for my mom who is a type 2 diabetic. Just made a second batch for tonight’s supper too…
Kim
June 7, 2016 at 4:54 pmYay! I’m glad you liked them Jen, because they are one of my favorite recipes. Enjoy your supper tonight! -Kim
Priscilla
February 15, 2016 at 4:38 amOh how I love this can’take Wait to try it .Where have been kim all my life lol.
Kim
February 15, 2016 at 4:50 amOh, Priscilla…… These are so good! I couldn’t stop eating them. I hope you enjoy them just as much. Thanks for your nice comment! :) -Kim
Adam J. Holland
January 21, 2016 at 4:31 pmAppetizers? Heck, I’m thinking about this for dinner! I’m loving your collection of low-carb recipes. As a diabetic and (diabetic awareness) advocate, this is something near and dear to me. As a guy who loves to eat (the real reason I’m here), I’m so glad we found each other. Keep up the great work. Please.
Kim
January 21, 2016 at 4:35 pmThanks Adam! Me, too! ;)
Mary Lynne
January 19, 2016 at 12:10 pmHi Kim, I made these tasty apps yesterday for a movie night with my family and some friends and they were a big hit. I doubled the batch and put some in a casserole dish and served them with almond crackers, yummmmmmm!! I love this spinach and artichoke recipe!! (Can’t stop eating it)
Kim
January 19, 2016 at 2:06 pmHooray! I’m glad your friends and family liked it. Thanks Mary for sharing. I found the same thing… I just couldn’t stop eating it! Have a great week. -Kim
Bethany @ Athletic Avocado
January 10, 2016 at 6:46 amThese stuffed mushrooms look amazing! Cant believe they are low-carb! I think I could eat ten in one siting lol!
Kim
January 10, 2016 at 8:37 amThanks Bethany! I admit that we ate a few more than we should have. So – Good! Thanks. -Kim
AK Denae
February 4, 2017 at 9:10 pmCan you clarify the serving size? At the beginning it says 30 mushrooms but in the nutrition facts it doesn’t say. The name of the recipe implies that two bites equal 3 carbs.
Kim
February 5, 2017 at 9:28 amHi, Denae. I looked at the recipe and see that I need to do something to make that info more clear. Thank you for bringing that to my attention. The recipe makes quite a bit of mushrooms. Each mushroom is 2 net carbs. If you count total carbs, then 3. I hope that helps. Have a great day. -Kim
Kim
February 5, 2017 at 9:30 amOh! I want to add that the recipe makes about 30 mushrooms with each mushroom being 2 net carbs. Each mushroom is about 2-bites.