Creamed Spinach and Artichoke Stuffed Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Meaty cremini mushrooms filled with a rich, herb-infused spinach-artichoke blend that melts into a velvety filling. This mediterranean-inspired vegetarian (low-carb) ready in about 40 minutes pairs stems removed cremini mushrooms, olive oil, minced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

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Instructions

  1. Step 1: Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Creamed Spinach and Artichoke Stuffed Mushrooms take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamed Spinach and Artichoke Stuffed Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Creamed Spinach and Artichoke Stuffed Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamed Spinach and Artichoke Stuffed Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamed Spinach and Artichoke Stuffed Mushrooms low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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