Finally, the stuffed portabella mushroom caps are baked at 375F for about 10 to 15 minutes. To get the cheese topping to brown up nicely, the broiler may need to be turned on at the end of baking.
How many mushrooms does this recipe make?
Calories: 230kcal Carbohydrates: 6g Protein: 8g Fat: 19g Saturated Fat: 9g Cholesterol: 49mg Sodium: 514mg Potassium: 424mg Fiber: 1g Sugar: 3g Vitamin A: 1965IU Vitamin C: 7.4mg Calcium: 163mg Iron: 1mg
These Spinach Artichoke Stuffed Mushrooms are an easy to prepare appetizer or side dish that come together in 30 minutes. These Whole30 Stuffed Mushrooms are also Paleo, Keto and can easily be madeÂ Vegan by using an egg free mayonnaise.Â
These Whole30 stuffed mushrooms are a fantastic vegetarian side dish. I like making a big batch of them on Sunday night and then having them as a side dish for dinner throughout the week. You could also use smaller mushrooms and serve them as canaps.
Spinach artichoke stuffed mushrooms
To prep the mushrooms, remove the stems and use a spoon to scoop out the gills. Fill the spinach and artichoke mixture into each of the mushrooms and place them on the baking tray. Bake them in the oven for 20 minutes until the mushrooms have softened.
While the mushrooms are baking prepare the topping by heating the olive oil in a skillet. Add in the almond flour, oregano and nutritional yeast and cook until the almond flour begins to turn golden in colour.
These tender baby portobello mushrooms are stuffed with a blend of spinach, mushrooms, garlic, parmesan, and cream cheese, inspired by the plate-lickingCheesy Garlic Parmesan Spinach Saucefrom my favorite stuffed spaghetti squash recipe.
Can i make these in advance for a party?
YES!See the recipe card below for make-ahead instructions. These easy cheesy spinach stuffed mushrooms can be prepped in advance so you dont have to fret. You can make them a few hours before or even the night before.
Prepare the mushrooms.Using a damp paper towel, wipe the surface of the mushrooms to remove any dirt. Remove the stems of the Portobello mushrooms.Gently scoop out the the inner gills from the underside of the mushroom cap and discard the gills. This is optional but it makes a some more room for you to stuff the mushrooms with the filling. Lightly rub and coat the outer and inner surface of the mushrooms caps with some olive oil.
Bake the mushroom caps.On a baking tray lightly sprayed with cooking oil, place the interior of the mushroom caps down and bake the top side of the mushroom caps for 10 minutes. Remove from the oven afterward.
Saut the spinach.Â While the mushroom caps are baking, in a pan over medium heat, saut the spinach with minced garlic and a dash of salt until it wilts, and then squeeze the spinach to drain excess liquid.
Fill the mushroom caps.After you have removed the mushroom caps from the oven, fill them with the spinach, goat cheese, and sun dried tomato filling and nuzzle a few cherry tomatoes within the mushroom caps as well.
Continue to bake the stuffed mushrooms.Place the stuffed mushroom caps stem and filling side facing upwards and continue to back them at 400Â°f for another 15 minutes until they have softened and have taken on a slightly browned colour.
If you're part of the I Heart Mushrooms club, then check out these simple stuffed mushroom recipes too:Â Pizza Stuffed MushroomsÂ andÂ Guacamole Stuffed Mushrooms. I can think of a holiday dinner or occasion where stuffed mushrooms aren't welcome.