Creamed Spinach and Artichoke Stuffed Mushrooms

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Meaty cremini mushrooms filled with a rich, herb-infused spinach-artichoke blend that melts into a velvety filling. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 40 minutes, pairs cremini mushrooms, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 140 cal/serving

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Ingredients

12, stems removed cremini mushrooms
1 tbsp olive oil
2 cloves, minced garlic
2 cups, packed fresh spinach
1/2 cup, drained and chopped canned artichoke hearts
3 oz, softened full-fat cream cheese
1/4 cup grated parmesan
1/2 tsp dried thyme

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Instructions

Step 1: Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet.
Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant, then add spinach and cook until wilted, about 3 minutes.
Step 3: Stir in chopped artichoke hearts, softened cream cheese, 1/4 cup grated parmesan, and 1/2 tsp dried thyme. Cook for 2 minutes, stirring constantly, until mixture is smooth and heated through.
Step 4: Spoon spinach-artichoke filling into mushroom caps, pressing gently to compact. Bake for 20 minutes until mushrooms are tender and filling is bubbling around the edges.