Go Back
God Save the Quinoa

Spinach and Artichoke Stuffed Mushrooms

Baby portobello mushrooms stuffed with a healthy yet creamy spinach and artichoke dip. Only 35 calories per mushroom!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 Mushroom bites
Ingredients Method Notes

Ingredients
  

  • • About 20 baby Portobello mushrooms
  • • 1 cup canned artichoke hearts drained
  • • 2 cups fresh baby spinach
  • • 1/4 cup about 3 oz. non-fat cream cheese
  • • 1 Tbs Olive Oil Mayonnaise
  • • 1/4 cup plain non-fat greek yogurt
  • • 1 tsp red pepper flakes
  • • 1 tsp salt
  • • 1 tsp pepper
  • • 2/3 cup shredded parmesan cheese
  • • 2 tsp flour as needed

Method
 

  1. • Pre-heat oven to 350 degrees F.
  2. • Remove stems and carve out insides of mushrooms so that they are hollow. Line a baking sheet with foil, spray with non-stick cooking spray, and line mushroom tops on top.
  3. • Place spinach and artichoke hearts in a pot with 1/2 cup of water and bring to a rolling boil. After reaching a rolling boil, reduce heat and simmer for about 5 minutes until spinach wilts and remove from heat and drain.
  4. • Add spinach and artichokes back into same pot on low heat. Add cream cheese, greek yogurt, mayo, red pepper flakes, salt and pepper. Stir until well combined.
  5. • If mix is runny, stir in flour in 1/2 teaspoon increments to thicken it up. You should not use more than 2 tsp of flour.
  6. • Once mix is thick and goopy, fold in 1/4 cup of parmesan cheese.
  7. • Spoon mix into mushroom tops, sprinkle remaining parmesan cheese on top and bake for 15-20 minutes at 350 degrees. When tops begin to turn golden brown, turn oven on broil. Leave tops in oven for 2 minutes, until cheese on top melts.
  8. • Remove from oven, let cool for 3 minutes, and enjoy!

Notes

  • 35 calories per mushroom cap
  • Add flour in 1/2 tsp increments if dip is too runny before filling mushroom caps.
  • Store in refrigerator in airtight container for 3-4 days. Microwave to re-heat.