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MUSHROOMS:Artichoke Spinach Dip Stuffed Mushrooms


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Rate this recipe 4.3/5 (9 Votes)


  • 20-25 crimini or white mushrooms
  • 4 ounces (1/2 pkg) reduced-fat cream cheese, softened
  • 2/3 cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much)
  • One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1 teaspoon Splenda/sugar
  • 1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)
  • Pinch cayenne pepper


Adapted from


Step 1

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.

In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.

Per Serving (2 pieces): Calories 81; Protein 7 g; Fat 3 g; Carbs 3 g; Sugar 0 g; Sodium 283 mg

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