spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
  • Print

Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups 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,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed


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

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I've been interested in healthy living for a couple of years and have been trying to find ways to do this myself and to share information to the public.

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