Stuffed Mushrooms with Artichoke, Spinach & Cream Cheese


If you love cream cheese and artichokes, than you got to try out these mushrooms!  Recipe is sooo simple and it can make a great starter.

Here is what you will need …

8 large mushrooms
110g cream cheese
3/4 cup frozen spinach, defrosted, squeezed dry
2 tbsp mayonnaise
1 tbsp yoghurt
Approximately 8 to 10 artichoke quarters, chopped
2 cloves garlic, minced
1/2 cup Parmesan Cheese plus more to sprinkle on top
Salt & Pepper
Chilli (optional)

Preheat your oven to 110 Deg C.

Remove the stalks from the mushrooms by gently wriggling the stem.  It should come off whole.  Set aside.

In a large bowl combine the cream cheese, mayo, yoghurt, garlic and seasonings.  Then add the spinach and artichoke hearts.  Stir in the Parmesan cheese and mix well to combine.

Take teaspoonfuls of the mixture and stuff the mushroom caps and place face up on a baking paper-lined cookie sheet. Sprinkle some more grated Parmesan on top.

Bake for approximate 15 to 20 till the cheese on top has melted and the mushrooms done.  Serve immediately.


Senza G – Living without Gluten

If you enjoyed this recipe, please go to my Senza G Facebook Page on this link  : –

This page is for sharing Gluten-Free recipes, mine, yours and others’, snippets of info, humor, ideas and tips for all those struggling to live with Celiac Disease and also for those non Celiac, but Gluten Sensitive individuals.  Please ‘Like’ and share with all your FB friends!

Thank you for your support!



Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.