Cheesy Spinach Artichoke Stuffed Mushrooms Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These cheesy spinach artichoke stuffed mushrooms make for an excellent keto appetizer. Filled with a creamy spinach artichoke filling and topped with melted cheese, they are a delightful low carb holiday bite that will impress your guests.

Perfect for cozy gatherings, these stuffed mushrooms are not only delicious but also a Pinterest viral appetizer that everyone will love.

Delicious Spinach Artichoke Stuffed Mushrooms

This recipe features large mushroom caps filled with a rich and creamy spinach artichoke mixture, baked until golden on top. It takes about 30 minutes to prepare and cook, serving as a perfect party snack for any occasion.

Ingredients

12 large portobello or cremini mushrooms, stems removed
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil for drizzling

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushrooms: Clean the mushrooms and remove the stems. Place them on a baking sheet lined with parchment paper.
Make the Filling: In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, salt, pepper, and red pepper flakes. Mix until well combined.
Stuff the Mushrooms: Generously fill each mushroom cap with the spinach artichoke filling, pressing it down slightly to pack it in.
Bake: Drizzle the stuffed mushrooms with olive oil and bake in the preheated oven for 20-25 minutes, or until the tops are golden and the filling is bubbly.
Serve: Allow to cool slightly before serving. Enjoy these cheesy stuffed mushrooms warm as a cozy party snack.