These Spinach and Artichoke Stuffed Mushrooms offer a dairy-free version of the classic appetizer dip served up in warm, savory portobello caps. Of course, if you tolerate dairy well, feel free to use traditional cream cheese instead of my coconut cream cheese substitute! This dish is pretty hearty, so I suggest pairing it with something mild like chicken or whitefish for the meal’s main protein.
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Spinach and Artichoke Stuffed Mushrooms
Ingredients
- 1 1/2 pounds artichoke hearts drained and chopped
- 1 pound frozen spinach thawed and drained
- 1 cup coconut cream cheese
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 6 medium portobello mushroom stems removed
Instructions
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Preheat the oven to 350 degrees F.
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In a medium saucepan over medium heat, combine the artichokes and spinach.
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In a food processor, combine the cream cheese, olive oil, and seasonings and process until well-mixed.
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Transfer the cream cheese mixture to the saucepan, reducing the heat to low. Stir until heated through and well-mixed.
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Place the mushroom caps top-down on a rimmed baking sheet and stuff each one with 1/6th of the artichoke mixture.
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Bake for 15 minutes and serve hot, adding salt to taste.
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