Spinach-Artichoke Stuffed Mushrooms
Spinach-Artichoke Stuffed Mushrooms are filled with creamy dairy-free spinach-artichoke dip, topped with plant-based Parmesan, and baked until tender and golden for an easy bite-sized appetizer.
Equipment
- Small to medium baking sheet lined with parchment
Ingredients
- 15 white or button mushrooms (roughly 8 ounces)
- ⅓ cup dairy-free spinach-artichoke dip (homemade or store-bought)
- 2 tbsp grated plant-based parmesan cheese
- A few pinches of salt
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare the mushrooms: Gently pop the stems out of the mushrooms and discard. Use a damp cloth to wipe down the mushroom caps and remove any dirt. Lightly sprinkle salt inside each cap.
- Fill the mushrooms: Add 1½ to 2 teaspoons of spinach-artichoke dip to each mushroom cap, adjusting based on size.
- Top with cheese: Sprinkle grated Parmesan cheese over each filled mushroom.
- Bake the mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet, leaving a little space between each one. Bake for 18–20 minutes, until the mushrooms are tender and the tops are lightly golden.
- Serve: Let cool for a few minutes before serving.
Notes
Perfect Bite Size
These are truly pop-in-your-mouth mushrooms, which makes them ideal for parties or passing around as an appetizer.
Make-Ahead Option
You can stuff the mushrooms up to 24 hours in advance and keep them covered in the fridge. Let them sit out for about 20–30 minutes before baking so they cook evenly.
Nutrition
Serving: 1 stuffed mushroomCalories: 22kcalCarbohydrates: 1.5gProtein: 0.7gFat: 1.6gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.6gTrans Fat: 1.6gSodium: 65mgPotassium: 65mgFiber: 0.4gSugar: 0.4gVitamin A: 70IUVitamin C: 1mgCalcium: 12mgIron: 0.2mg
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