Anti Inflammatory Gluten Free Spinach Artichoke Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.6(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the mushrooms
- 18 large cremini or baby bella mushrooms (about 1.5 lb), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- reserved mushroom stems, finely chopped
- 3 oz fresh baby spinach (about 3 packed cups)
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup parmesan cheese, finely grated, divided
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp red pepper flakes (optional)
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
- 2
Toss the mushroom caps with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange them gill-side up on the prepared baking sheet and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!