Spinach & Artichoke Stuffed Mushrooms


  • 30 button mushrooms, stems removed
  • 16 ounce frozen spinach, thawed and drained of excess liquid
  • 14 ounces marinated artichoke hearts, drained and roughly chopped
  • 1/4 cup avocado oil mayo
  • 1/4 cup almond milk cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper
  • avocado oil spray
  • fresh dill, for garnish


  1. Preheat oven to 400 degrees F.
  2. Place mushroom caps on a baking sheet then spray each one with avocado oil spray.
  3. In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined.
  4. Add a tablespoon or more of the mixture to each mushroom cap.
  5. Place in the oven to bake for 20-25 minutes. Garnish with fresh dill before serving!

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