stuffed jumbo mushroom sliced open

Spinach and Artichoke Stuffed Mushrooms

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    A lighter take on the classic spinach and artichoke dip but stuffed in a giant portobello mushroom and baked in the oven for ooey gooey goodness!


    These spinach and artichoke stuffed mushrooms are a great appetizer to make for your next gathering. They only require a handful of ingredients and are a synch to make! They’re an easy make ahead of time recipe that you can reheat in a flash right before the guests arrive!

    How do I serve this dish? Giant portobello mushrooms stuffed with a lighter version of spinach and artichoke dip can be served as a baked dip alongside chips, crudite vegetables, or any crunchy vessel! Alternatively, you can serve this as a side dish accompanying your main course. Since we’ve lightened up the dip using greek yogurt instead of mayonnaise, it’s by no means indulgent to eat one or two of these giant stuffed mushrooms by yourself. If you want to eat all six, you do you!

    These spinach and artichoke stuffed mushrooms are so simple and the presentation is so cute, they’re sure to be a crowd pleaser!

    three large stuffed mushrooms on a plate

    Ingredients in these Spinach and Artichoke Stuffed Mushrooms

    Portobello Mushroom Caps: Go big and get the jumbo portobello mushroom caps. 

    Spinach & Artichoke Dip: Frozen spinach, thawed and chopped small, greek yogurt and parmesan cheese, and chopped artichoke hearts make up the filling for these stuffed mushrooms.

    Spices & Herbs: Parsley, onion powder, minced garlic, salt and pepper, and optional red pepper flakes for topping!

    five stuffed mushrooms on a plate

    Kitchen Tools Needed for this Recipe

    • Baking tray
    • Mixing bowl and large spoon
    • Cutting board and knife
    up close view of stuffed mushrooms

    How to Make the Spinach and Artichoke Stuffed Mushrooms

    Step One: Preheat the oven to 425° F and wash and de-stem 6 large mushroom caps. Carve out the insides of the mushrooms with a fork to make some room for the filling. Place on the baking tray, carved side up. Drizzle with a little bit of olive oil and a dash of salt and pepper. Bake for 15 minutes.

    Step Two: While mushrooms are baking, in a small skillet, saute 1 tablespoon minced garlic on medium-high heat for 2-3 minutes until fragrant. 

    Step Three: In a large bowl, combine one 14 ounce can of artichoke hearts, 1 cup of chopped spinach, ½ cup of plain non-fat greek yogurt, ¼ cup of grated parmesan cheese, the tablespoon of sauteed garlic, ½ teaspoon of parsley, ¼ teaspoon of onion powder, and another dash of salt and pepper. Stir all the ingredients until well combined.

    Step Four: When the mushrooms have finished pre-baking, remove from the oven and soak up any excess water using a paper towel (or baster!)

    Step Five: Scoop approximately a ¼ cup of the filling into the carved opening of each baked portobello mushroom cap. Sprinkle red pepper flakes on top (optional). Bake in the oven for 8-10 minutes until the filling is gooey and appears slightly golden.

    stuffed jumbo mushroom sliced open

    Spinach and Artichoke Stuffed Mushrooms

    A lighter take on the classic spinach and artichoke dip but stuffed in a giant portobello mushroom and baked in the oven for ooey gooey goodness!


    Prep time: 5 min |

    Cook time: 25 min |

    Total time: 30 min

    Cuisine: American |

    Serves: 6

    Ingredients:

    • 6 large, portobello mushroom caps
    • Drizzle of olive oil
    • 1 14oz can, artichoke hearts, drained and roughly chopped 
    • 1 cup, frozen chopped spinach, thawed and squeezed of excess water
    • ½ cup, plain 0% fat greek yogurt
    • ¼ cup, grated parmesan cheese
    • 1 tbsp, minced garlic
    • ½ tsp, parsley
    • ¼ tsp, onion powder 
    • Salt and pepper 
    • Dash of red pepper flakes, optional

    Directions:

    1. Preheat the oven to 425° F
    2. Wash and de-stem the mushroom caps, carve out the insides of the mushrooms with a fork to make some room for the filling. Place on the baking tray, carved side up. Drizzle with a little bit of olive oil and a dash of salt and pepper. Bake for 15 minutes.
    3. While mushrooms are baking, in a small skillet, saute the minced garlic on medium-high heat for 2-3 minutes until fragrant. 
    4. In a large bowl, combine the artichoke hearts, spinach, greek yogurt, parmesan cheese, sauteed garlic, parsley, onion powder, salt, and pepper.
    5. Stir all the ingredients together until combined. 
    6. When the mushrooms have finished pre-baking, remove from the oven and soak up any excess water using a paper towel (or baster!)
    7. Scoop approximately a ¼ cup of the dip filling into the carved opening of each baked portobello mushroom cap. Sprinkle red pepper flakes on top (optional).
    8. Bake in the oven for 8-10 minutes until the filling is gooey and appears slightly golden.
    Notes:
    1. If you can’t find jumbo portobello mushrooms, regular sized will work fine as well! Just fill with 1 tbsp of spinach and artichoke dip and bake according to instructions above.
    2. Tip: if you hate food waste like me, use the carved out mushrooms insides for an omelet!
    3. If you have any leftovers, store in an airtight container in the fridge for up to 7 days.

    Nutrition Facts

    Serving Size 1 stuffed mushroom

    Serves 6


    Amount Per Serving
    Calories 77
    Total Fat 2g
      Saturated Fat 1g
      Trans Fat 0g
    Cholesterol 4mg
    Sodium 372mg
    Total Carbohydrate 10g
      Dietary Fiber 3g
      Sugars 4g
    Protein 6g

     

    Find on MyFitnessPal as: TWW - Spinach & Artichoke Stuffed Mushrooms


    Author: Christine

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    Cuisine: American

    Keywords: Healthy Recipe, Simple Recipe, Appetizer


    Ratings and reviews (2)

    ...
    NJ
    6 months, 1 week ago

    Yum!! Made these and they are absolutely delicious

    ...
    Janet H
    7 months, 3 weeks ago

    These are so good! I made these as an appetizer for dinner with some friends and they were such a hit. Thank you for this recipe!

    Leave a review and star rating: