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Healthy Spinach Artichoke Stuffed Mushrooms

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These healthy spinach artichoke stuffed mushrooms are a lighter, protein-packed twist on the classic dip, baked into juicy baby bella mushroom caps. Creamy, savory, and easy to make, they’re the perfect guilt-free appetizer for parties, potlucks, or snacking.

Ingredients

Scale
  • 16–20 medium baby bella (cremini) mushrooms, stems removed and wiped clean (about 1 lb / 450g)
  • 1 tablespoon olive oil (for brushing and roasting)
  • Pinch of salt and pepper (for seasoning the caps)
  • 1 cup (packed, 30g) fresh spinach, chopped (or thawed frozen spinach, well-drained)
  • 1/2 cup (85g) artichoke hearts, chopped (canned or jarred in water, drained well)
  • 1/2 cup (120g) low-fat cottage cheese
  • 1/4 cup (60g) plain Greek yogurt
  • 1/4 cup (20g) grated Parmesan cheese (plus more for topping, optional)
  • 1/3 cup (35g) part-skim shredded mozzarella cheese
  • 2 tablespoons (15g) chopped green onions (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh lemon juice (about 1/2 a lemon)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried Italian herbs (or a mix of oregano and basil)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Wipe the mushrooms with a paper towel to remove any dirt. Twist and remove the stems. Arrange the mushroom caps, cavity side up, on the prepared baking sheet.
  3. Brush each mushroom cap lightly with olive oil. Sprinkle with a pinch of salt and pepper.
  4. In a large mixing bowl, combine the chopped spinach, artichoke hearts, cottage cheese, Greek yogurt, Parmesan, mozzarella, green onions, garlic, lemon juice, lemon zest, Italian herbs, and red pepper flakes. Mix well. Season with salt and black pepper to taste.
  5. Using a small spoon or cookie scoop, fill each mushroom cap generously with the spinach artichoke mixture. Press it in gently so it mounds a bit above the rim. Sprinkle with extra mozzarella or Parmesan if desired.
  6. Bake for 18–22 minutes, until the mushrooms are tender and the filling is golden and bubbly. For a crispier top, broil for 1–2 minutes at the end, watching closely.
  7. Let the mushrooms cool for 5 minutes before serving. Garnish with extra green onions or a squeeze of lemon if desired.

Notes

For best results, use firm, fresh mushrooms and squeeze out excess moisture from spinach and artichokes. You can prepare the filling and stuff the mushrooms up to 8 hours ahead; bake just before serving. For a vegan version, use plant-based cheese and yogurt. These are naturally gluten-free—just check your cheese and seasoning labels. Leftovers keep well in the fridge for up to 3 days and reheat nicely.

Nutrition

Keywords: spinach artichoke stuffed mushrooms, healthy appetizer, vegetarian, gluten-free, party snack, low calorie, protein, easy, make ahead

Find it online: https://zorbmeal.com/healthy-spinach-artichoke-stuffed-mushrooms-easy-guilt-free-appetizer-recipe/