Creamed Spinach and Artichoke Stuffed Mushrooms

By AislePrompt Test Kitchen · 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 140 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

What others are saying

Related recipes