Keto Spinach Artichoke Stuffed Mushrooms

Looking for a quick keto appetizer that actually tastes incredible? These spinach artichoke stuffed mushrooms are exactly that.

They’re filled with a creamy, cheesy mixture of spinach and artichoke hearts, then baked until golden and bubbly. The whole thing takes about 30 minutes from start to finish.

What I love about this recipe is how easy it is while still feeling a little fancy. You could serve these at a party and people would think you spent way more time on them than you did.

They’re naturally low carb and keto friendly, which makes them perfect for anyone watching their carb intake. But honestly, even people who aren’t on keto will love these.

The ingredient list is short and straightforward. No unusual items, no complicated steps. Just good food that happens to fit your keto lifestyle.

Why You’ll Love This Recipe

The Perfect Keto Party Snack – These stuffed mushrooms are a crowd-pleaser that even non-keto guests will love.

Incredibly Low in Carbs – Each mushroom has barely any net carbs so you can enjoy several without worrying about your macros.

Spinach Artichoke Dip in Bite-Size Form – You get all the flavor of the classic dip but without needing crackers or bread to eat it.

Mushrooms Replace the Bread Perfectly – The mushroom caps act as a natural edible bowl so you skip the carbs entirely.

Recipe Ingredients

• 20 Medium White Button Mushrooms
• 4 oz Cream Cheese, softened
• 1/2 cup Frozen Spinach, thawed and squeezed dry
• 1/3 cup Canned Artichoke Hearts, drained and finely chopped
• 1/3 cup Shredded Mozzarella Cheese
• 1/4 cup Grated Parmesan Cheese
• 1 Clove Garlic, minced
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes

How To Make

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 2

Clean the mushrooms and carefully remove the stems. Use a small spoon to gently scrape out the gills to create more room for filling. Set the caps hollow-side up on the prepared baking sheet.

Step 3

In a medium bowl, combine the softened cream cheese, squeezed spinach, chopped artichoke hearts, mozzarella, half of the parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until everything is fully incorporated.

Step 4

Spoon the filling generously into each mushroom cap, mounding it slightly above the rim. Sprinkle the remaining parmesan on top of each stuffed mushroom.

Step 5

Bake for 20 to 25 minutes, until the mushrooms are tender, the filling is bubbling, and the tops are golden brown.

Step 6

Let them cool for 5 minutes before serving, as the filling will be very hot. These are best served warm.

Tips

Squeeze the Spinach Until It’s Really Dry

This is the biggest thing that can go wrong with this recipe. Frozen spinach holds a ton of water, and if you don’t get it all out, your filling will be watery and your mushrooms will turn into a soggy mess.

After thawing, put the spinach in a clean kitchen towel or a few layers of paper towels. Squeeze it as hard as you can until no more liquid drips out. You want it to feel almost dry to the touch.

You’ll be surprised how much water comes out. That little half cup of spinach can release a few tablespoons of liquid, and all of that would end up pooling inside your mushroom caps if you skip this step.

Scrape Out the Gills

Don’t skip the step where you scrape out the dark gills from inside the mushroom caps. A small spoon or a melon baller works great for this. It only takes a few seconds per mushroom.

Removing the gills does two things. It gives you way more room for the filling, and it prevents the mushrooms from releasing too much dark liquid while baking. That liquid can make the bottom of your baking sheet watery and keep the mushrooms from getting nice and tender.

Make Sure the Cream Cheese Is Actually Soft

The cream cheese needs to be fully softened before you mix the filling. If it’s still cold and firm, you’ll end up with lumps and the other ingredients won’t blend in evenly.

Leave it on the counter for about 30 to 45 minutes before you start. If you forgot, you can microwave it for about 15 seconds, but don’t go longer or the edges will start to melt and get greasy.

When it’s ready, you should be able to stir it smoothly with a fork without any resistance.

More Recipes

• Keto Baklava Bites
• Keto Burnt Basque Cheesecake
• Keto Chocolate Souffle
• Low Carb Cannoli Cream Cups
• Low Carb Creme Brulee

Frequently Asked Questions

Can I use baby bella mushrooms instead of white button mushrooms?

Yes, baby bella (cremini) mushrooms work great here. They are actually a bit meatier in flavor, which pairs really well with the creamy spinach artichoke filling.

Just make sure they are roughly the same medium size so the baking time stays the same at 20 to 25 minutes.