Cheesy and savory spinach and artichoke flavors stuffed into mushrooms then baked until golden brown and bubbly making these the perfect Keto appetizer!
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I think it’s safe to say cheesy artichoke and spinach dip is just about everyone’s favorite appetizer. Those same amazing flavors are the inspiration in these tasty little stuffed Keto mushrooms.
They’re so easy to make and are so rich and savory, they don’t have to just be appetizers, they’re great as a low carb side dish along side a grilled steak, fish or chicken.
If love the flavors in these Spinach Artichoke Stuffed Mushrooms, then try this Spinach and Artichoke Chicken Casserole or this Spinach Artichoke Stuffed Salmon. Both recipes have the most incredible flavor that you’re sure to enjoy!
What’s in Spinach Artichoke Keto Stuffed Mushrooms
- Cremini mushrooms
- Cream cheese
- Mozzarella cheese
- Artichoke hearts
- Parmesan cheese
- Sour cream
- Red pepper flakes
- Olive oil
*Exact measurements are listed in the recipe card below.
How to Make Spinach Artichoke Stuffed Mushrooms
Preheat your oven to 400F.
Add the cream cheese, chopped artichoke hearts, spinach, garlic, parmesan cheese, ½ cup of the mozzarella cheese, salt and red pepper flakes to a mixing bowl and mix until well combined.
A key to making the mushrooms easy to stuff is to make sure the spinach and artichokes are chopped finely.
If needed, clean the mushrooms using a slightly damp paper towel to remove any surface debris. Then carefully remove all the stems.
Using a pastry brush, brush a little of the olive oil on the outsides of each mushroom.
Top with the remaining mozzarella cheese.
Bake for 20 minutes or until the cheese is golden. You’ll want to store leftovers in the fridge where they should be good for up to a couple of days.
And that’s literally all there is to it! The perfect hearty appetizer or side dish that can be ready in minutes.
Can I Make Stuffed Artichoke Spinach Stuffed Mushrooms in Advance?
If you are party planning and would like to make up a few recipes in advance, these Keto Stuffed Mushrooms are the perfect answer.
All you have to do it is clean and remove the stems from the mushrooms, then stuffed them with the creamy spinach, artichoke mixture. Place them, unbaked on a sheet pan for about an hour until they are fairly frozen.
Remove the mushrooms from the sheet pan and wrap them well with plastic wrap then seal in a freezer bag or air tight container for up to a month.
It’s best to allow these low carb mushrooms to thaw in the fridge over night. Place the thawed mushrooms on a sheet pan and bake as normal.
Are Stuffed Mushrooms Keto?
Honestly, there probably isn’t a better Keto appetizer than these low carb stuffed mushrooms. Not only are the mushrooms loaded with nutrients, spinach and artichoke hosts many nutrients as well.
To learn more about the role mushrooms can play in a Keto way of eating, check out this article: Mushrooms on Keto.
And if that wasn’t enough, the cream cheese and sour cream are great sources of healthy fat that those on Keto are looking for to balance out their macros.
What are the Carbs in Mushrooms?
This Keto stuffed mushroom recipes uses cremini mushrooms. They are low in carbs with only about 3 net carbs per cup. That is what I call an excellent protein option for those on Keto or low carb diets.
What Mushrooms Makes the Best Stuffed Mushrooms?
That is one of the most beautiful things about mushrooms. They all bake up wonderfully. So free free to change up and use portabella or white button mushrooms or any of your favorite that has the shape that allows it to be stuffed.
More Keto Mushroom Recipes
If you’re like me, I like to include mushrooms in as many different ways as possible. Here are some of my most popular recipes that include mushrooms. I hope you’ll give them a try:
- Marinated Mushrooms
- Easy Sautéed Mushrooms
- Pork Chops with Bacon Mushroom Gravy
- Creamy Mushroom Gravy
- Creamy Tuscan Skillet
- Thai Coconut Curry Chicken Soup
- Beef Stroganoff Casserole
- Creamy Poblano Chicken
Spinach Artichoke Stuffed Mushrooms
- 25-30 Cremini mushrooms
- 8 ounces cream cheese softened
- 1 ½ cups shredded mozzarella cheese
- 5 ounces frozen spinach thawed and well drained
- ½ cup artichoke hearts rinsed and chopped
- ½ cup parmesan cheese grated
- ¼ cup sour cream
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- Olive oil for brushing the mushrooms
- Preheat oven to 400F.
- Add the cream cheese, artichoke hearts, spinach, garlic, parmesan cheese, ½ cup of the mozzarella cheese, salt and red pepper flakes to a mixing bowl and mix until well combined.
- Clean the mushrooms using a slightly damp paper towel and remove all the stems.
- Top with the remaining mozzarella cheese and bake for 20 minutes or until the cheese is golden.