Spinach and Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms recipe from acleanplate.com #paleo #aip #autoimmuneprotocol

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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 recipe from acleanplate.com #paleo #aip #autoimmuneprotocol

Spinach and Artichoke Stuffed Mushrooms

These Spinach and Artichoke Stuffed Mushrooms offer a dairy-free version of the classic appetizer dip served in warm, savory portobello caps.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings6 servings

Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan over medium heat, combine the artichokes and spinach.
  • In a food processor, combine the cream cheese, olive oil, and seasonings and process until well-mixed.
  • Transfer the cream cheese mixture to the saucepan, reducing the heat to low. Stir until heated through and well-mixed.
  • Place the mushroom caps top-down on a rimmed baking sheet and stuff each one with 1/6th of the artichoke mixture.
  • Bake for 15 minutes and serve hot, adding salt to taste.

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