Sarah Brown
Spinach and artichoke stuffed mushrooms are a tasty, vegetarian appetizer that is easy to make and can be prepared in advance. They are also low-carb, gluten-free, keto-friendly, and THM compliant. While the carb count is relatively high for a whole mushroom, each one has under 10 grams of net carbs if you count net carbs instead of total carbs.
| Characteristics | Values |
|---|---|
| Carbohydrates | 2g-19g |
| Calories | 51-230 |
| Fat | 4g-15g |
| Saturated Fat | 1g-2g |
| Cholesterol | 4mg-3mg |
| Sodium | 116mg-721mg |
| Protein | 2g-8g |
| Sugar | 1g-5g |
| Fiber | 1g-5g |
| Vitamin A | 1332IU |
| Vitamin C | 3mg |
| Calcium | 45mg-126mg |
| Iron | 1mg-3mg |
| Potassium | 136mg-930mg |
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What You'll Learn
Spinach and artichoke stuffed mushrooms are low-carb
Spinach and artichoke stuffed mushrooms are a tasty, low-carb treat. They are a great option for those seeking vegetarian, gluten-free, keto, paleo, or vegan dishes. The mushrooms can be prepared in advance and stored in the refrigerator for several days, making them a convenient choice for gatherings.
The carb count of spinach and artichoke stuffed mushrooms depends on the ingredients used and the serving size. One recipe for a single stuffed mushroom yields 2 grams of carbohydrates, while another recipe for a batch of mushrooms provides 19 grams of carbohydrates for the entire batch.
To reduce the carb count, you can leave out the artichokes or replace them with browned ground meat, such as sausage or beef. The mushroom stems can be finely chopped and added to the filling. Additionally, you can use low-carb alternatives, such as almond crackers, instead of bread crumbs.
When preparing the mushrooms, it is important to remove the stems and gills to create space for the filling. You can use a variety of mushrooms, such as portobello, white button, crimini, baby bellas, or chestnut mushrooms, as long as they are large enough for stuffing. Fresh or frozen spinach can be used, but it is crucial to remove excess moisture by squeezing it in a kitchen towel or cooking it in a pan to avoid a watery filling.
The filling for spinach and artichoke stuffed mushrooms typically includes a combination of cream cheese, sour cream, mayonnaise, and parmesan cheese, along with the spinach and artichoke hearts. This mixture is then stuffed into the mushroom caps and baked until tender and lightly browned.
Spinach and artichoke stuffed mushrooms are a delicious and easy option for appetizers or side dishes, offering a vegetarian twist on the classic spinach-artichoke dip. They can be served warm or at room temperature, making them a convenient and tasty low-carb treat.
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One stuffed mushroom has 2-10g of carbs
Spinach and artichoke stuffed mushrooms are a tasty treat, but how many carbs do they contain? Well, it depends on the ingredients used and the size of the mushrooms.
One source provides the nutrition information for one spinach and artichoke stuffed mushroom, which includes 2g of carbohydrates. However, another source states that each of these stuffed mushrooms has under 10g of net carbs. This discrepancy may be due to differences in the recipes used or the size of the mushrooms.
To reduce the carb count, you can leave out the artichokes or replace them with browned ground meat like sausage or beef. Additionally, you can use low-carb breadcrumb alternatives such as seasoned crushed pork rinds or a crunchy almond flour topping.
The carb count can also be influenced by the type of mushroom used. Portobello mushrooms, for example, have about 4g of total carbs per cap, while white button mushrooms and crimini mushrooms are smaller and may have a lower carb count.
So, when it comes to spinach and artichoke stuffed mushrooms, the carb content can vary from as little as 2g to under 10g per mushroom, depending on the ingredients and the size of the mushroom.
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Artichokes can be left out to reduce carbs
Artichokes are a significant source of carbohydrates, with one medium artichoke containing approximately 13 grams of carbohydrates, over half of which are fibre. If you are particularly concerned about the number of carbohydrates in your spinach and artichoke stuffed mushrooms, you may want to consider leaving out the artichokes.
While the artichoke hearts are a tasty addition to the stuffed mushrooms, they are not essential, and there are alternative recipes for low-carb stuffed mushrooms that do not include artichokes. For example, you could try a recipe that uses sausage meat as the main ingredient, or one that uses feta cheese.
If you are simply looking to reduce the number of carbohydrates in your spinach and artichoke stuffed mushrooms, rather than eliminating them altogether, there are a few things you can do. Firstly, make sure you use a paper towel to remove as much water from the artichokes as possible before cooking. This will help to reduce the overall water content of the dish, which can dilute the flavour and make the mushrooms soggy.
Another way to reduce the carb count is to roast the mushrooms on the stove before stuffing them. This will help to dry them out and prevent them from becoming watery during cooking. You could also try using portobello mushrooms, as these have a lower carb count than other varieties.
It is worth noting that, while artichokes do contain a significant amount of carbohydrates, they are also a good source of fibre and other nutrients. So, if you are not strictly counting carbs, including artichokes in your stuffed mushrooms can be a healthy and delicious option.
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They can be made in advance and stored in the fridge
Spinach and artichoke stuffed mushrooms can be made in advance and stored in the fridge. The filling can be prepared up to five days ahead of time and stored in the fridge. The mushrooms can be assembled up to 24 hours in advance and chilled in the fridge until you are ready to bake them.
To prepare the filling in advance, combine cream cheese, mayonnaise, sour cream, garlic powder, salt, and pepper in a bowl. Add artichoke hearts, spinach, and Parmesan cheese and stir until combined. The filling can be stored in the fridge for up to five days.
To assemble the mushrooms, add spoonfuls of the spinach artichoke mixture to the mushrooms. Depending on the size of the mushroom, you will need about 1-3 tablespoons of filling per mushroom. Place the stuffed mushrooms on a prepared pan and top with additional Parmesan cheese. The assembled mushrooms can be stored in the fridge for up to 24 hours before baking.
Once the mushrooms are baked, they can be stored in the fridge for up to three days. To reheat, cover the mushrooms with foil and warm in a 350°F oven for about 15 minutes.
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They are a great vegetarian appetizer
Spinach and artichoke stuffed mushrooms are a great vegetarian appetizer. They are easy to prepare, low-carb, gluten-free, keto-friendly, and can be made in advance. The combination of spinach, artichoke, and mushroom makes this dish a tasty vegetarian option. While the dish is relatively high in carbs for a vegetarian option, the net carbs are under 10 grams per mushroom if you count net carbs instead of total carbs.
The mushrooms can be prepared by removing the stems and gills, and brushing them with olive oil. The filling is made by mixing cream cheese, sour cream, mayonnaise, salt, pepper, garlic powder, and Parmesan cheese, and then adding in the spinach and artichoke hearts. The mushrooms are then stuffed with the filling and baked in the oven until lightly browned.
The recipe can be modified by adding a crunchy topping made with almond flour, parsley, and nutritional yeast or Parmesan cheese. The mushrooms can also be made vegan by using egg-free mayonnaise. Additionally, the spinach can be replaced with other greens such as Swiss chard, collard greens, or kale, and the mozzarella cheese can be substituted with other melting cheeses like provolone or fontina.
Spinach and artichoke stuffed mushrooms are a delicious and convenient option for parties or gatherings. They are bite-sized, can be eaten without utensils, and can be easily enjoyed while mingling. They can be made ahead of time and stored in the fridge for up to three days, making them a convenient choice for busy hosts. Overall, spinach and artichoke stuffed mushrooms are a tasty and versatile vegetarian appetizer that is sure to please a crowd.
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Frequently asked questions
One medium artichoke has about 13 grams of carbohydrates, a portobello mushroom cap has 4 grams of total carbs, and a cup of cooked spinach has about 7 grams of carbs. If you count net carbs instead of total, each one of these stuffed mushrooms has under 10 grams of net carbs.
You will need spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, parmesan cheese, garlic powder, and salt and pepper for seasoning. You can also add in some mozzarella cheese.
First, combine the cream cheese, sour cream, mayonnaise, salt, pepper, and garlic powder in a bowl until smooth. Then, add in the drained artichoke hearts, spinach, and parmesan cheese and stir until combined. Next, fill the mushroom caps with the mixture and place them on a baking tray. Finally, bake in the oven at 400°F for 15-20 minutes or until lightly browned.
