This stuffed mushrooms recipe is loaded with creamy spinach, marinated artichokes, and goat cheese. It is blanketed with melted provolone. This Italian inspired recipe makes a delicious main course that can be part of a keto, Atkins, low-carb, gluten free, or vegetarian diet.

 

Spinach and Artichoke Stuffed Mushrooms-taking a forkful.

 

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The recipe

In this recipe, large portobello mushrooms are baked tender, then piled high with a creamy filling containing spinach, goat cheese, marinated artichokes, and a touch of garlic. The artichokes provide a crisp bright flavor enhanced with herbs.

 

Once filled, the mushrooms are blanketed with a slice of provolone cheese which is melted into golden, gooey cheese goodness.

 

Spinach and Artichoke Stuffed Mushrooms with spinach in the background.

 

The inspiration

This stuffed mushrooms recipe was inspired by those little mini stuffed mushrooms that find their way to almost every party. Often these bites of goodness have a layer of breadcrumbs on top which makes them not keto-friendly.

 

I wanted to make a stuffed mushroom that was not only keto-friendly, but could make a satisfying meal. I used my recipe for Low-Carb Crab Melt Sandwiches as a jumping off point for this recipe. 

 

Spinach and Artichoke Stuffed Mushrooms-close up of a bite.

 

Are mushrooms low-carb?

Yes, mushrooms contain very few carbs. The portabello mushrooms used in this recipe contain only 4 total carbohydrates for a huge, 3-ounce mushroom cap. Two of these carbs are fiber, so these mushrooms only contain 2 net carbs each, before the filling is added.

 

Are mushrooms good on a keto diet?

Because of the low-carb nature of mushrooms, they make a wonderful food choice for those on ketogenic diets. They are meaty, filling and satisfying enough to be used as a main course. 

 

Mushrooms add flavor and nutrition to eggs dishes or veggies. They can also be used to top a steak or other meat. They can be sliced raw and used in a salad, or used to add some extra goodness on a low-carb pizza.

 

In short, mushrooms can make a keto diet healthier and more satisfying.

 

Spinach and Artichoke Stuffed Mushrooms-ready for eating.

 

What to serve with stuffed mushrooms

I serve these stuffed mushrooms as a main course. A green salad compliments them perfectly. For the salad, I like to use a combination of spinach and other greens. The spinach mirrors the spinach in the filling.

Other greens such as romaine, baby kale, or arugula give the salad some flavor contrast. Add some radish slices or berries for some color!

 

In addition to working well with a salad, these stuffed mushrooms would also go great with grilled or roasted asparagus, a side of green beans with a pat of butter on top, or some steamed or roasted broccoli.

 

In reality, these mushrooms really can make a stand-alone meal. No side dish required.

 

Do you wash mushrooms before stuffing them?

Some people say not to wash mushrooms before cooking them because they absorb too much water. I find this isn’t much of a problem as long as the mushrooms are not sliced or cut first. 

 

To wash the mushrooms for this recipe, I remove the gills with a spoon first, then give them a quick rinse under cold water. 

 

Finally, I dry them immediately. This prevents an excess of water from absorbing into the mushrooms.

 

If you prefer not to wash the mushrooms before baking, you can clean them by brushing them off with a dry brush.

 

Spinach and Artichoke Stuffed Mushrooms-overhead shot.

 

Final words

This recipe for Spinach and Artichoke Stuffed Mushrooms makes and easy, delicious and nutritious meal. It provides a nice change from meat-centric meals. Enjoy!

-Annissa

This stuffed mushrooms recipe is loaded with creamy spinach, marinated artichokes, and goat cheese. It is blanketed with melted provolone. This Italian inspired recipe makes a delicious main course that can be part of a keto, Atkins, low-carb, gluten free, or vegetarian diet.

 

Spinach and Artichoke Stuffed Mushrooms-recipe image.
5 from 3 votes
Print

Keto Spinach and Artichoke Stuffed Mushrooms Recipe

This stuffed mushrooms recipe is loaded with creamy spinach, marinated artichokes, and goat cheese. It is blanketed with melted provolone. This Italian inspired recipe makes a delicious main course that can be part of a keto, Atkins, low-carb, gluten free, or vegetarian diet.

Course Main Course
Cuisine American, Italian, low-carb
Keyword keto stuffed mushrooms, portabello mushrooms, spinach and artichoke stuffed mushrooms, stuffed mushrooms, vegetarian keto recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 2
Calories 376 kcal
Author Annissa Slusher

Ingredients

  • 2 large portabello mushroom caps (about 3 ounces each)
  • 1 tablespoon avocado oil
  • sea salt
  • black pepper freshly ground
  • 1 tablespoon butter
  • 4 ounces fresh baby spinach (completely dry)
  • 1 clove garlic crushed
  • 1/4 cup marinated artichoke hearts drained and cut into bite-sized pieces
  • 1 tablespoon mayonnaise
  • 1 pinch red pepper flakes
  • 2 ounces goat cheese crumbled
  • 2 slices provolone cheese

Instructions

  1. Move an oven rack so that it is about 10-11 inches from the heating element.  (This will put the mushrooms about 8 inches from the heating element for the last step.) Preheat oven to 375º Fahrenheit. Remove gills from the mushroom caps by scraping them with a spoon. Brush both sides of the mushrooms with the avocado oil and sprinkle with salt and pepper. (Salt is optional.)

    Spinach and Artichoke Stuffed Mushrooms-removing the gills
  2. Place mushrooms on a roasting/broiling pan with gill side up. Bake in the preheated oven for about 8 minutes.

    Spinach and Artichoke Stuffed Mushrooms-After the first bake.
  3. Turn mushrooms so that the gill side is down. Bake for another 5-8 minutes or until fork-tender. Remove from oven and set aside until filling has been prepared. Turn off the oven.

    Spinach and Artichoke Stuffed Mushrooms-Going in for the second bake.
  4. While mushrooms are baking, start making the filling. Heat a large skillet over medium heat. Stir in the spinach and garlic. Sprinkle lightly with sea salt (optional). Cook, stirring frequently, until spinach wilts. Remove skillet from heat. If there is excess liquid in the pan, drain it out. 

    Spinach and Artichoke Stuffed Mushrooms-cooking the greens.
  5. Stir in the artichoke hearts, mayonnaise and red pepper flakes. 

    Spinach and Artichoke Stuffed Mushrooms-adding the artichokes.
  6. Stir in the goat cheese. Taste and add sea salt and pepper, if desired. I like to keep some goat cheese in chunks, so I only stir to combine, then proceed to the next step immediately.

    Spinach and Artichoke Stuffed Mushrooms-adding the goat cheese.
  7. Turn mushrooms on the roasting pan so that the concave side is up. Spoon the filling into the mushrooms dividing it evenly between the two caps. 

    Spinach and Artichoke Stuffed Mushrooms-Adding the stuffing
  8. Preheat broiler. Cover each filled mushrooms with a slice of provolone cheese.

    Spinach and Artichoke Stuffed Mushrooms-Topping with cheese.
  9. Place mushrooms under the broiler (I had mine so the top of the mushrooms were about 8 inches or so away from the heating element). Broil until the cheese melts and starts to brown. Remove from the oven. Wait a few minutes for the cheese to cool a bit before serving.

    Spinach and Artichoke Stuffed Mushrooms-After the final broil.

Recipe Notes

Net carbs per stuffed mushroom: 5 grams

Nutrition facts do not include sodium from the optional salt.

Nutrition Facts
Keto Spinach and Artichoke Stuffed Mushrooms Recipe
Amount Per Serving (1 stuffed mushroom)
Calories 376 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 51mg17%
Sodium 490mg21%
Potassium 388mg11%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 17g34%
Vitamin A 8350%167%
Vitamin C 23.9%29%
Calcium 350%35%
Iron 2.5%14%
* Percent Daily Values are based on a 2000 calorie diet.