These Spinach & Artichoke Stuffed Mushrooms are an easy to prepare appetizer or side dish that come together in 30 minutes. These Whole30 Stuffed Mushrooms are also Paleo, Keto and can easily be made Vegan by using an egg free mayonnaise. 

Spinach & Artichoke Stuffed Mushrooms
Mushroom caps are the perfect blank canvas to fill with just about anything. From pesto and roasted tomatoes, to ground meat or crab, the options are truly endless.

Spinach & Artichoke Stuffed Mushrooms
In this recipe the mushroom caps are filled with a creamy spinach and artichoke mixture and then topped with a crunchy almond flour topping.

Spinach & Artichoke Stuffed Mushrooms

I used chestnut mushrooms for this recipe but button or portobello mushroom would also work well. The first step is to remove the stem and scoop out the inner gills. I also like to remove some a bit more of the inner part of the mushroom to fit as much filling as possible.

Spinach & Artichoke Stuffed Mushrooms

The filling is so delicious that I was eating it by the spoonful directly from the bowl. I prefer to use my own homemade mayonnaise for this recipe but you can also use store bought. I prefer to use homemade because it literally takes just 3 minutes to make and is so much tastier and cleaner then anything you would find in store.

Spinach & Artichoke Stuffed Mushrooms

The mayonnaise is mixed with sautéed spinach, garlic, onion and chopped artichoke hearts and then flavoured with lemon juice and pinch of paprika.

Once the mushrooms are stuffed, they are baked in the oven for 20 minutes until the mushrooms are tender and the spinach and artichoke filling is warm and bubbling.

I have included instructions for a crunchy “breadcrumb” topping made with almond flour, parsley and nutritional yeast (or parmesan). It only takes a few minutes to make on the stove top.

Spinach & Artichoke Stuffed Mushrooms

After topping each mushroom with the “breadcrumbs” they are then popped back in the oven to get nice and crunchy. Truthfully the mushrooms are delicious on their own without the topping, so feel free to leave this part out, I just like the crunch it adds to each bite.

Paleo Spinach & Artichoke Stuffed Mushrooms

These Whole30 stuffed mushrooms are a fantastic vegetarian side dish. I like making a big batch of them on Sunday night and then having them as a side dish for dinner throughout the week. You could also use smaller mushrooms and serve them as canapés.

Spinach & Artichoke Stuffed Mushrooms

Here are a few other mushroom recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Spinach & Artichoke Stuffed Mushrooms

Every Last Bite
Spinach & Artichoke Stuffed Mushrooms are an easy to prepare side dish or appetizer. They are Whole30, Keto, Paleo and can easily be made Vegan!
4.41 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Diets Dairy Free, Gluten Free, Keto, Paleo, Specific Carbohydrate Diet Legal, Vegan, Vegetarian, Whole30
Servings 15 mushrooms
Calories 230 kcal


  • 1 tbsp olive oil
  • 1 onion finely diced
  • 4 cloves garlic crushed
  • 1/4 tsp salt
  • 3/4 cup roughly chopped artichoke hearts
  • 200 grams spinach
  • 1/4 cup almond milk
  • 2 tsp lemon juice
  • 1/2 tsp paprika
  • 1/3 cup mayonnaise
  • 500 grams chestnut mushrooms approx. 15 mushrooms

"Breadcrumb" Topping

  • 1 tbsp olive oil
  • 1/4 cup almond flour
  • 1/2 tsp oregano
  • 1 tsp nutritional yeast (or parmesan for SCD) (or parmesan to make SCD)
  • 2 tbsp parsley chopped


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper or tin foil 
  • Heat the olive oil in a skillet on medium hight heat. Add in the garlic and diced onion, sprinkle with salt and let cook for 4 to 5 minutes until the onion has begun to soften. 
  • Add the artichokes, spinach and almond milk to the pan and let cook for approximately 5 minutes until the spinach has wilted. 
  • Once the spinach has wilted, remove the pan from the heat and stir in the lemon juice, paprika and mayonnaise. 
  • To prep the mushrooms, remove the stems and use a spoon to scoop out the gills. Fill the spinach and artichoke mixture into each of the mushrooms and place them on the baking tray. Bake them in the oven for 20 minutes until the mushrooms have softened. 
  • While the mushrooms are baking prepare the topping by heating the olive oil in a skillet. Add in the almond flour, oregano and nutritional yeast and cook until the almond flour begins to turn golden in colour. 
  • Remove the mushrooms from the oven and top with the toasted almond flour and sprinkle with parsley. 
Calories: 230kcalCarbohydrates: 19gProtein: 8gFat: 15gSaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 721mgPotassium: 930mgFiber: 5gSugar: 5gCalcium: 126mgIron: 3mg
Tried this recipe?Leave a comment below and let us know how it was!


Whole30 Spinach & Artichoke Stuffed Mushrooms