Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free


Individual spinach artichoke quiches cooked inside portabella mushroom caps for a festive low carb, gluten-free meal. This post is sponsored by Whole Foods Market and Kitchen PLAY.

Low Carb Spinach Artichoke Quich in Portabella Mushroom caps

Holiday entertaining can be both incredibly fun and incredibly stressful.  I am the sort of person who has grandiose plans for every holiday get together, spending months envisioning all the delectable dishes I will make that will have my family and friends oohing and aahing.  But as the date draws nearer, reality sets in and I begin to see the need to scale back on those plans.  After all, the whole point of a get together is to enjoy each other’s company, not to spend time fretting over the elaborate spread of food.

One thing I have learned is that there is no shame in taking shortcuts when you are the hostess. I daresay that smart shortcuts are actually the key to any hostess’s success.  Knowing you can pick up a few great prepared items, give them a wave of your magic wand, and make it look like you did everything from scratch is what helps keep you sane on the big day.

Spinach Arthichoke Quiche in Portobello Mushrooms

For years now, I’ve been living in an area that was Whole Foods-less, the nearest one being a good 30 minute drive away (in good traffic).  But within the last 4 months, two beautiful new Whole Foods have opened close to me and I am thankful that they opened in time for the holiday season.  Because when it comes to prepared foods that you can pass off as homemade, Whole Foods does it right.  For the Buy Some, Make Some event with Whole Foods Market and Kitchen PLAY, we were asked to use some Whole Foods products to show how you can make your life a little easier when entertaining this holiday season.

The idea for these little quiches made with Whole Foods Spinach Artichoke Dip and cooked in Portabella mushroom caps actually came to me in a dream.  Weird but true.  I’d seen quiches cooked in mushroom caps at another event and thought it such a fantastic idea for a healthy, gluten-free blogger such as myself.  And since I’ve been eyeing many of the goodies at my brand-spankin’ new Whole Foods store, it somehow entered my sub-conscious to use their prepared dips as the mix-in for the quiches.  I have to say, it worked rather brilliantly.  Apparently I not only dream about food all day, I dream about it at night too.

Low Carb Gluten-Free Quiche in Portabella Mushrooms

These individual quiches are perfect for a holiday brunch or cut into quarters as an appetizer.  You could also use crimini mushroom caps and make them into little bite-sized quiches. And feel free to play with the filling.  The Caramelized Onion Dip from Whole Foods would make an excellent filling as well.

Check out all the great holiday ideas from the Whole Foods Market Holiday Guide.  They even have online ordering to make your life that much easier!  And be sure to check out the other great Buy Some, Make Some recipes on the Kitchen PLAY site to get great ideas for holiday entertaining.

Also join us for a Holiday Twitter Party on December 10th at 7pm EDT. You could win one of 10 Whole Foods Gift Cards valued at $50 each!  Register here and use the hashtag #wfmholiday.  https://kpwfmholiday2.eventbrite.com

Low Carb Spinach Artichoke Quiche

Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free

Yield: 6 quiches

Serving Size: 1 quiche

Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free

Individual spinach artichoke quiches cooked inside portabella mushroom caps for a festive low carb, gluten-free meal.


  • 2 tbsp extra virgin olive oil
  • 6 Portabella mushrooms, wiped clean, stems and gills removed (try to choose deep caps to hold the filling better)
  • 1 container Whole Foods Spinach Artichoke Dip, room temperature
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350F and brush a large glass or ceramic baking dish with olive oil.
  2. Place mushrooms cap-side down and bake 15 minutes.
  3. While mushroom caps are baking, combine Spinach Artichoke Dip and eggs in a large bowl. Whisk until smooth. Season with salt and pepper.
  4. Remove caps from oven and fill with quiche filling. Sprinkle with Parmesan.
  5. Bake 20 minutes, or until filling is set and slightly puffed.
  6. Turn broiler on high and broil 3 to 5 minutes, until cheese is beginning to brown.
  7. Remove and serve hot.


Serves 6. Each serving has 11 g of carbs and 5 g of fiber. Total NET CARBS = 6 g.

221 Calories; 15g Fat; 15g Protein; 11g Carbohydrate; 5g Dietary Fiber; 152mg Cholesterol; 538mg Sodium.


Disclosure:  This post is sponsored by Kitchen PLAY and Whole Foods Market. As always, all opinions, thoughts, recipes, ideas, random tangents and incoherent ramblings are my own.

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  1. Jan says

    These look great, but I would have to make the spinach artichoke dip myself since the closest Whole Foods to me is hundreds of miles away I don’t think that would be a big problem though since I love spinach artichoke dip :)

    • Carolyn says

      Thanks Regan! They are pretty great…I saw it done at a winery tour in Seattle and could hardly wait to try it myself!

  2. says

    What a fun idea Carolyn. Whole Foods has some great products for quick and easy meals. I hear you on keeping things simple during the holidays. I tend to over do and have to remind myself that it’s not all about the food (hard to do when you’re a foodie ;)). Hope you’re doing well.

  3. Emma says

    Oooo, this is the perfect thing to make for an upcoming brunch! There’s no Whole Foods where I live, though. Can you tell me approximately how much dip is in a container?

    • Carolyn says

      I can, because I have another in my fridge! Says it’s 8 ounces. That’s like a brick of cream cheese, for reference.

      • Emma says

        I made these as planned and they were delicious!! Unfortunately when I pre-baked the caps, they totally spread out and were not bowl-shaped anymore… but I improvised and popped them into greased ramekins and then filled them. They turned out just fine that way too!

        • Carolyn says

          Smart move! That is weird, though. Both times I made this, my mushroom caps stayed in their basic shape. They did shrink a tiny bit.

  4. Lora @cakeduchess says

    I am super excited there’s a WFM opening very soon a little bit closer to us-yay! This is lovely for a meatless Monday night. I love to make quiches…now I’m inspired by you to make it inside of a portabella mushroom-delicious!

  5. Misty says

    Wow, I often make a sausage mushroom quiche without the crust. I have never considered using the mushroom as a base. What a fantastic idea! You have opened up endless possibilities. So glad I have found your blog!

  6. Susan says

    I read somewhere (so this is not an original idea) that you can use portabella mushrooms as a substitute for English muffins for eggs Benedict. This is another brilliant use for them!

  7. Tarryn says

    Just made these tonight…absolutely delicious! Whole Foods didn’t have any of their Spinach Artichoke Dip, so I used just Spinach Dip, with tasty results!

  8. Ashley says

    Made this with baby portabellos as an appetizer. Was a big hit. I just had to dab the caps with a paper towel after pre-baking & before adding the filling to remove juice that had filled the caps.

  9. Destiny says

    Ok… So how did you come up with the carbs??? When I added your recipe to my tracking software I got 3 carbs and 3 of fibre…. What am I doing wrong :(

    • Carolyn says

      Not sure but I used the actual nutrition info from the back of the package of Whole Foods Spinach Artichoke Dip and added that to the calculations on my software for the portobellos, eggs, etc. I had to do a bit of hand calculating.

  10. linda says

    Carolyn, Just think in just under a year you’ll be moving and could get these lovely quiches pulled together from your new local Whole Foods! All the best on your move and in your new home!

  11. says

    this was great except when i cooked the mushrooms they flattened out. So, I put each mushroom in the bottom of an extra large muffin tin, then put the quiche mix on top and baked. came out perfect.


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