Keto Spinach Artichoke Stuffed Mushrooms
These savory stuffed mushrooms are a crowd-pleasing appetizer that's low carb and keto friendly. Perfect for parties or a satisfying snack any night of the week.
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
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Spoon the filling generously into each mushroom cap, mounding it slightly above the rim. Sprinkle the remaining parmesan on top of each stuffed mushroom.
- Bake for 20 to 25 minutes, until the mushrooms are tender, the filling is bubbling, and the tops are golden brown.
- Let them cool for 5 minutes before serving, as the filling will be very hot. These are best served warm.
Nutrition
Serving: 1servingCalories: 32kcalCarbohydrates: 1gProtein: 1gFat: 2g
Tried this recipe?Let us know how it was!