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.
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.)
Place mushrooms on a roasting/broiling pan with gill side up. Bake in the preheated oven for about 8 minutes.
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.
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.
Stir in the artichoke hearts, mayonnaise and red pepper flakes.
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.
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.
Preheat broiler. Cover each filled mushrooms with a slice of provolone cheese.
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.
Net carbs per stuffed mushroom: 5 grams
Nutrition facts do not include sodium from the optional salt.