This Gluten Free Stuffed Mushroom recipe is an irresistible (and easy!) appetizer. The filling is a crispy, savory combo of bread crumbs, spinach, artichokes, and herbs. 5 mushrooms stuffed with spinach and artichoke feeling on a white plate sitting on a white table

Are you looking for a delicious and nutritious appetizer that’s perfect for those following a GERD or low-acid diet? Then look no further than this delicious Spinach and Artichoke Stuffed Mushroom recipe! Not only are these mushrooms a delicious and healthy dish, but they are also easy to make and can be prepared in less than 30 minutes. Winning!

These stuffed mushrooms are filled with fresh spinach, artichoke hearts, and gluten-free breadcrumbs, making them the perfect low-acid snack, with fiber from the artichokes, and vitamins from the spinach. Gluten-free breadcrumbs bind everything together for a savory bite you can’t resist.

You can start these with either mushrooms labeled for “stuffing” or ordinary baby bella / button mushrooms, as long as you search out the largest in the bunch. Lightly scrub them clean, twist the ends off, and discard, and you’ll be ready to stuff them up.

baby bella mushrooms sitting on a white plate surrounded by bowls filled with spinach, artichokes, olive oil and nutritional yeast

📋 Recipe

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Yield: 6-8 servings

Ingredients

  • 1 pound baby bella or button mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 4 cups fresh spinach, chopped
  • 3/4 cup gluten-free breadcrumbs
  • 1/2 cup canned/jarred artichoke hearts, drained, rinsed, chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Olive oil spray (optional)

Instructions

  1. Preheat oven to 400°F and line sheet pan with parchment paper
  2. Remove and discard mushroom stems, place caps on parchment paper
  3. In skillet, combine olive oil and water over medium heat
  4. Add spinach, breadcrumbs, artichokes, nutritional yeast, seasoning, and salt, sauté 5 minutes
  5. Let filling cool 5 minutes
  6. Stuff mushroom caps with filling
  7. Optional: Lightly spray with olive oil
  8. Bake 13-15 minutes until mushrooms are tender and filling browns

Notes

  • Can use baby bella or button mushrooms
  • Any artichoke type works (canned, jarred, frozen)
  • Serve as appetizer or light meal

Storage

Store in airtight container in refrigerator for up to 3 days