Spinach and artichoke stuffed mushrooms


by: God Save the Quinoa

Spinach and artichoke stuffed mushrooms


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serves: 20

20 baby Portobello mushrooms

1 cup canned artichoke hearts, drained

2 cups fresh baby spinach

1/4 cup non-fat cream cheese

1 tbs Olive Oil Mayonnaise

1/4 cup plain non-fat greek yogurt

1 tsp red pepper flakes

1 tsp salt

1 tsp pepper

2/3 cup shredded parmesan cheese

2 tsp flower, as needed

Nutrition Facts
Spinach and artichoke stuffed mushrooms

Servings Per Recipe: 20

Amount per Serving

Calories: 47

  • Total Fat: 1.8 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.5 mg
  • Sodium: 205.3 mg
  • Total Carbs: 5.2 g
  •     Dietary Fiber: 2 g
  •     Sugars: 2.5 g
  • Protein: 3.9 g

how is this calculated?

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1.  • Pre-heat oven to 350 degrees F.

2.  • Remove stems and carve out insides of mushrooms so that they are hollow. Line a baking sheet with foil, spray with non-stick cooking spray, and line mushroom tops on top.

3.  • Place spinach and artichoke hearts in a pot with 1/2 cup of water and bring to a rolling boil. After reaching a rolling boil, reduce heat and simmer for about 5 minutes until spinach wilts and remove from heat and drain.

4.  • Add spinach and artichokes back into same pot on low heat. Add cream cheese, greek yogurt, mayo, red pepper flakes, salt and pepper. Stir until well combined then fold in 1/4 cup of parmesan cheese.

5.  • If mix is runny, stir in no more than 2 tsp of flower to thicken it up.

6.  • Spoon mix into mushroom tops, sprinkle remaining parmesan cheese on top and bake for 15-20 minutes at 350 degrees. When tops begin to turn golden brown, turn oven on broil. Leave tops in oven for 2 minutes, until cheese on top melts.

7.  • Remove from oven, let cool for 3 minutes, and enjoy!

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