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Spinach Artichoke Stuffed Mushrooms recipe

Spinach Artichoke Stuffed Mushrooms recipe, the rich and creamy dip is stuffed into mushroom caps in this meatless appetizer treat!
Course Appetizer
Cuisine American/Southern
Keyword appetizer, artichoke, mushrooms, spinach
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 50 servings
Calories 28kcal
Author Paula Jones


  • 3 tablespoon butter
  • 4 tablespoon all-purpose flour
  • 2 cups Silk almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9- ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded, soy or dairy
  • 40 to 50 button mushrooms
  • 1/3 cup Panko bread crumbs


  • Preheat oven to 350 degrees F.
  • Clean mushrooms and remove stems. Finely chop stems.
  • Cook stems 3 to 5 minutes in a dry pan.
  • Melt butter in pan over medium heat. Whisk in flour and cook 2 minutes.
  • Slowly whisk in almond milk.
  • Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  • Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  • Stir in parmesan cheese.
  • Stir spinach mixture into milk mixture.
  • Spoon 1/2 tablespoon mixture into mushroom caps.
  • Bake for 20 minutes or until heated through.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg