Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Carolyn Casner
Source:, January 2020


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

  • Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.


Tip: To prepare mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase mushroom caps rather than whole mushrooms.

Nutrition Facts

175.3 calories; protein 7.8g 16% DV; carbohydrates 14.2g 5% DV; exchange other carbs 1; dietary fiber 4.4g 18% DV; sugars 3.3g; fat 10.7g 16% DV; saturated fat 3.1g 15% DV; cholesterol 11.9mg 4% DV; vitamin a iu 2639.2IU 53% DV; vitamin c 17.9mg 30% DV; folate 31.2mcg 8% DV; calcium 102mg 10% DV; iron 1.6mg 9% DV; magnesium 39.8mg 14% DV; potassium 418.3mg 12% DV; sodium 491mg 20% DV; thiamin 0.1mg 7% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Very easy and delicious! Tasted like spinach and artichoke dip!!! Read More
Rating: 5 stars
I love this combo of flavors and textures -- it's a great vegetarian dinner! Read More