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Spinach Artichoke Dip Stuffed Mushrooms

Servings: 12 -15 stuffed mushrooms


  • 10 oz frozen spinach thawed & squeezed
  • 12 oz jar marinated artichoke hearts drained & finely chopped
  • 1/4 cup chopped shallots
  • 3 cloves garlic minced
  • 1/2 cup greek yogurt
  • 1/2 cup olive oil mayonnaise
  • 2/3 cup Parmesan cheese shredded
  • 4 oz 2% milk Mozzarella cheese shredded
  • salt & pepper to taste
  • 12-15 med-large sized fresh mushrooms
  • paprika to garnish optional


  • Preheat your oven to 350 degrees.
  • Combine the first 9 ingredients together in a bowl. Mix well & set aside. Using a damp paper towel, clean each mushroom. Pluck the stem out from the center & hollow them out a little with a small spoon. Scoop a generous portion of dip into each mushroom, making a mound in the center.
  • Spray a baking sheet with non-stick cooking spray & arrange the stuffed mushrooms on top. Bake in the preheated oven for 20 minutes. Sprinkle with paprika to garnish.