Stuffed Mushrooms

Last updated: November 2019

This is a simple and delicious appetizer or even makes for a great snack before dinner.

Interested in more appetizer ideas? Check out these 15 low carb appetizer ideas

Makes 3
Serving size: 2 per serving


  • 6 button mushrooms
  • 12 tbsp spinach artichoke and parmesan dip spread
  • 1/2 tsp olive oil


  1. Preheat oven to 350F.
  2. Take off the stems of each mushroom to make room for the filling.
  3. Brush mushroom caps with olive oil and put in the oven on a lined baking sheet for 5 minutes.
  4. Flip them over and bake them for 5 more minutes.
  5. After letting the mushroom caps cool for a bit, add 2 tsp of dip into each cap and serve.

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Nutrition facts

Per Serving

  • calories: 240
  • carbohydrates: 2g
  • cholesterol: 23mg
  • fat: 22g
  • fiber: 0g
  • monounsaturated fat: 3g
  • potassium: 171mg
  • protein: 5g
  • saturated fat: 5g
  • sodium: 233mg
  • sugar: 0g
  • trans fat: 0g
Photograph by Christina Saschin. All rights reserved. Used with permission.

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