Creamy Spinach Stuffed Mushrooms {with parmesan!}

These low carb creamed spinach stuffed mushrooms bake in only 15 minutes and are a healthy appetizer. The perfect keto finger food for parties, or serve as a side dish to any meal. Try air fried or baked!

baked mushroom cap with creamy cheese on a wooden chopping block
all that creamy flavor

Are stuffed mushrooms keto friendly?

Yes, mushrooms are not only keto-friendly, but they are only 15 calories per serving and give a whopping 2.2 g. protein too! This recipe is similar to my favorite low carb spinach artichoke dip.

However, I do recommend making your own stuffed mushrooms, as many restaurants tend to add in extra breading to their baked mushrooms.

mushroom cut open revealing creamed spinach and parmesan cheese inside
healthy mushrooms

How many carbs are in a mushroom?

Mushrooms are low in calories and only have 2.3 carbs per serving. There’s only 5 grams of carbs per serving with this recipe.

wooden tray with seasonings and a dozen stuffed mushrooms
extra cheese please

Ways to stuff mushrooms

There are so many ways to stuff mushrooms, and they pair excellently with cream cheese mixes! Cream cheese helps keep the stuffing bits together while baking inside the mushroom.

Some of my favorites are buffalo chicken and cream cheese, bacon and cream cheese, jalapeño peppers and cream cheese, and more.

ingredients for stuffed mushrooms
wholesome, simple ingredients

Recommended ingredients

For this recipe, you’ll only need these simple ingredients:

  • cream cheese
  • white mushrooms or baby portobello mushrooms
  • fresh spinach
  • fresh parsley
  • olive oil
  • garlic
  • grated parmesan cheese
  • salt and pepper

How to make mushrooms stuffed with spinach

  1. Wash mushrooms and remove their stems.
  2. Cook garlic with chopped stems.
  3. Add fresh spinach, salt / pepper, cream cheese, parsley and parmesan.
  4. Fill mushrooms, top with extra parmesan and bake!
mushrooms on a non stick baking dish
for best results, use a non-stick baking sheet

How long do I cook the mushrooms?

Once stuffed, place mushrooms in a non-stick baking tray and bake them for 12-15 minutes at 375°F.

mushrooms seasoned with parsley and parmesan cheese
stuffed mushrooms are best served hot from the oven

FAQ

How do I make stuffed mushrooms in the air fryer?

Make these spinach parmesan stuffed mushroom caps right in the air fryer by cooking them for only 5-7 minutes instead of the full 15.

How do I make these without cream cheese?

To make these mushrooms without cream cheese, you may use 1/4 cup of sour cream or goat cheese instead. Or, use a vegan cream cheese made with cashews.

What can I substitute for spinach?

No spinach? Try…

  • crab
  • bacon
  • sausage
  • ground beef or turkey
seasoned mushrooms with parsley and spices
extra cheese please

How do I season creamy stuffed spinach mushrooms?

If you like a bit more kick, try adding cajun seasoning or red pepper flakes. Or, try Italian seasoning for a perfectly seasoned mushroom cap!

creamy spinach stuffed mushroom cut open stuffed with cream cheese and parmesan
filling and yummy

Tips

  • Add some low carb breadcrumbs, pork rinds or panko to the filling for a little crunch.
  • You can make this recipe in advance. Keep filled mushrooms covered in the fridge until baking time.
spinach parmesan stuffed mushrooms

Creamed Spinach-Stuffed Mushrooms

Amber @ Low Carb Quick
Great and go-to recipe! These stuffed mushrooms are easy to make for a side dish or appetizer. The filling, texture-wise, is absolutely creamy and best enjoyed hot. Mushrooms are juicy and tender while providing a lot of flavor to the cheesy filling. You’ll never make enough of these!
5 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 206 kcal

Ingredients
  

  • 16 oz mushrooms white or baby portobello
  • 3 cups fresh spinach
  • ¼ c. grated parmesan cheese
  • 2 cloves garlic
  • tbsp fresh parsley chopped
  • 4 oz cream cheese
  • ½ tbsp olive oil or spray
  • ½ tsp salt and pepper or to taste
  • 1 tsp red pepper flakes optional, spicy

Instructions
 

  • Wash mushrooms and remove their stems. Chop stems into small pieces.
  • Add olive oil to a skillet and heated over medium heat. Add chopped garlic and
    chopped mushrooms stems. Stir until golden and fragrant.
  • Add fresh spinach and stir until cooked. Add salt and pepper.
  • Add cream cheese (is better if it is softned or choped). Combined ingredients and
    remove from heat.
  • Add chopped parsley and 1⁄4 cup grated parmesan cheese. Stir to combine.
  • Fill mushrooms with 1⁄2 tbsp if the creamy spinach mix. Sprinkle some extra
    parmesan cheese on top of the mushrooms.
    Place mushrooms in a non-stick baking tray and bake them for 12-15 minutes at
    375F. They should be fork-tender.
  • Remove from the oven and drain the excess liquid of the tray.
    Serve hot!

Notes

Tips
●  Add some low carb breadcrumbs or pork rinds to the filling for a little crunch.
●  You can make this recipe in advance. Keep filled mushrooms covered in the fridge
until baking time.
 
 

Nutrition

Calories: 206kcalCarbohydrates: 6gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 623mgPotassium: 448mgFiber: 1gSugar: 3gVitamin A: 868IUVitamin C: 6mgCalcium: 203mgIron: 1mg
Keyword 3 ingredients, appetizer, easy, keto, low carb
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