Spinach and Artichoke Stuffed Mushrooms-recipe image.

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


  • 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


  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 375ยบ 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%
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.