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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.

Source: EatingWell.com, January 2020


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins


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

1 mushroom
175 calories; protein 7.8g; carbohydrates 14.2g; dietary fiber 4.4g; sugars 3.3g; fat 10.7g; saturated fat 3.1g; cholesterol 11.9mg; vitamin a iu 2639.2IU; vitamin c 17.9mg; folate 31.2mcg; calcium 102mg; iron 1.6mg; magnesium 39.8mg; potassium 418.3mg; sodium 491mg; thiamin 0.1mg.

2 fat, 1 vegetable, 1/2 high-fat protein