Spinach Artichoke-Stuffed Mushrooms
These decadent stuffed mushrooms are loaded with the exact creamy, garlicky spinach-artichoke dip you fight over at parties, plus extra mozzarella and Parmesan for a restaurant-style golden crust. Baked until molten and blistered, they’re the ultimate low-carb, gluten-free appetizer that disappears in seconds.
Why You’ll Love This Recipe
This is spinach-artichoke dip’s glow-up. You get the same addictive creamy-crunchy-garlicky magic you crave, but now in perfect individual portions that are naturally low-carb and way less messy than scooping from a communal bowl. The mushrooms become tender, juicy “dip holders” that soak up every bit of flavor. One pan, 40 minutes, and you’ll be crowned the appetizer champion of every party, tailgate, or holiday spread. Make double – seriously.
Spinach Artichoke-Stuffed Mushrooms
The legendary spinach-artichoke dip transformed into juicy stuffed mushrooms with four cheeses and golden, bubbly tops – pure party perfection!
Ingredients
- 24 very large cremini mushrooms (2–2.5 inches wide)
- 12 oz frozen artichoke hearts, thawed & squeezed bone-dry
- 10 oz frozen chopped spinach, thawed & squeezed bone-dry
- 8 oz full-fat cream cheese, softened
- ½ cup full-fat mayonnaise
- ½ cup full-fat sour cream
- 1½ cups shredded mozzarella (divided)
- ¾ cup freshly grated Parmesan (divided)
- ½ cup shredded Gruyère or pecorino romano
- 4 large cloves garlic, minced
- ½ teaspoon salt & ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
- Thaw your spinach and artichokes overnight in the fridge or in the microwave. Then squeeze them like you mean it — place in a clean kitchen towel and wring until no more liquid comes out. Set aside.
- Preheat oven to 400°F (205°C) and line a large rimmed baking sheet with parchment. Remove stems from mushrooms and scrape out every bit of the dark gills with a spoon (this prevents grey filling).
- Brush caps lightly with olive oil, place gill-side DOWN on the sheet, and bake exactly 10 minutes. You’ll see a surprising amount of liquid — this step is non-negotiable!
- While they bake, make the dip filling: beat softened cream cheese, mayo, and sour cream until completely smooth (no lumps!).
- Fold in 1 cup mozzarella, ½ cup Parmesan, all the Gruyère/pecorino, minced garlic, salt, pepper, and red pepper flakes. Then gently mix in the squeezed artichokes and spinach until evenly distributed. Taste — it should make you weak in the knees.
- Remove mushrooms from oven. Carefully flip them, pour off all collected liquid, and pat the insides completely dry with paper towels. Your mushroom cups are now perfectly prepped!
- Place a scant tablespoon of the dip filling in each cap and spread to the edges (this creates a base layer).
- Pile another generous 1½–2 tablespoons on top, mounding high — really overfill them, they shrink! Press lightly so it stays put.
- Mix the remaining ½ cup mozzarella + ¼ cup Parmesan and sprinkle heavily over each mushroom. Bake 14 minutes until filling is hot and edges are golden, then switch to BROIL (high) for 1.5–2 minutes until the tops are blistered and bubbling (stand there and watch!).
- Rest 10 full minutes (they’re nuclear inside), then transfer to a platter with a spatula. Optional: sprinkle with extra Parmesan or fresh parsley. Serve with zero shame as people fight over the last one.
Notes
Only ~3–4g net carbs per mushroom! Can be fully assembled (through step 9) 48 hours ahead — cover tightly and refrigerate. Flavor gets even better overnight. The filling alone makes killer stuffed chicken breasts or pasta sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 792Total Fat 62gSaturated Fat 28gUnsaturated Fat 33gCholesterol 157mgSodium 1748mgCarbohydrates 21gFiber 6gSugar 4gProtein 43g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Pre-bake the caps gill-side down 10 full minutes — this removes almost all the water so your filling stays thick and creamy.
- Squeeze the artichokes and spinach like your life depends on it (use a clean kitchen towel!).
- Use full-fat everything — low-fat turns watery and flavorless.
- Shred your own cheese — pre-shredded has anti-caking agents that prevent proper melting.
- Add mozzarella in two stages: mixed in + piled on top for insane cheese pull.
- Broil the last 2 minutes (watch like a hawk!) for that restaurant-style blistered, golden top.
- Let rest 8–10 minutes — the filling is literal lava straight from the oven.
Ingredients Notes
- Cremini mushrooms – meatier and more flavorful than white buttons; large ones (2–2.5 inches) are essential.
- Frozen artichoke hearts – far better texture than canned; thaw and squeeze dry.
- Frozen chopped spinach – easier than fresh and already chopped; thaw and wring out thoroughly.
- Cream cheese + mayo + sour cream – the holy trinity of creamy dip texture.
- Four cheeses – Parmesan for sharpness, mozzarella for stretch, pecorino/romano for bite, and a little Gruyère for nutty depth (optional but life-changing).
- Garlic – fresh minced, never powdered.
Variations and Substitutions
- Crab spinach-artichoke: Fold in 8 oz lump crab meat.
- Bacon: Add ½ cup cooked crumbled bacon to the filling.
- Vegan: Kite Hill cream cheese + Violife mozzarella + Just Egg + nutritional yeast.
- Spicy: Add diced jalapeños or a teaspoon of hot sauce.
- Mini version: Use baby bellas and reduce bake time by 6–8 min.
- Dip-only: Bake the filling in a dish for classic spinach-artichoke dip.
Storage Options
- Fridge: Airtight container up to 4 days (they reheat like a dream).
- Reheat: 350°F oven 12–15 minutes or air-fryer 340°F for 8–10 minutes.
- Freezer: Freeze fully baked up to 2 months. Reheat from frozen 25–28 min at 375°F.
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