Stuffed mushrooms make the perfect appetizer, side dish, or keto snack! They’re savory, delicious, and will help keep you on track with your diet!
These keto stuffed mushrooms don’t have breadcrumbs or a significant source of carbs like traditional stuffed mushrooms. They fit perfectly into a keto or low-carb diet.
This keto stuffed mushroom recipe was inspired by this sausage stuffed mushroom recipe from Green and Keto.Green and Keto is an amazing website that has low-carb recipes, keto tips, and keto resources. If you’re thinking about switching to a low-carb lifestyle, we highly recommend checking out their website.
Why you’ll love these spinach keto mushrooms:
- Like a lot of keto foods, this recipe is gluten-free. Gluten is known to cause bloating and stomach issues in a large number of people. If you’re someone with a gluten intolerance or celiac disease, this recipe is safe for you!
- This recipe calls for a large amount of spinach which is loaded with vitamins and minerals. Spinach is high in vitamin A, C, and K1, which all have very many health benefits.
- These keto spinach mushrooms are high in fat which means they will keep you full for a longer period of time. If you’d like to lower the number of calories in this recipe, you can opt for low-fat cheese.
Ingredients for keto stuffed spinach mushrooms:
- 15 cremini mushrooms or small white mushrooms – Cremini mushrooms are a low-calorie and nutrient-dense food. They have no fat in them but are loaded with protein. Cremini mushrooms are good for you, and they’re a great food to incorporate into your diet.
- 1 tablespoon unsalted butter – Butter is going to add savory flavor to this recipe and also add moisture. We recommend unsalted butter because you’re going to add salt to your keto spinach mushrooms later in the recipe.
- 2 cloves garlic – Garlic is a pantry staple that adds so much flavor for a small price. If you don’t have garlic cloves, minced garlic will work just fine.
- 3 cups fresh spinach or 1 cup frozen spinach (defrosted) – Spinach shrinks down an enormous amount when you cook it, which is why you need to use so much. As stated before, spinach is great for you and has so many health benefits, so it’s great to incorporate into a keto diet.
- ½ cup marinated artichoke hearts, drained and chopped – Artichoke hearts provide a great source of vitamin K, fiber, and folate, which are all needed for good health. Artichoke hearts have an earthy flavor and a crunchy texture.
- 2 ounces cream cheese, softened – Cream cheese makes every keto recipe better! Okay… well, maybe not every keto recipe, but cream cheese adds so much flavor and texture that you’ll find it in a lot of low-carb recipes. One package of cream cheese is 8 ounces, so you’ll need 1/4 of a package of cream cheese.
- ½ cup shredded mozzarella cheese, divided – Mozzarella cheese is a lighter type of cheese that tends to have less fat and calories than cheddar or parmesan cheese. Mozzarella cheese tastes amazing when paired with spinach and artichokes, which is why it’s in most spinach and artichoke dips.
- Salt to taste – You can add as much salt as you’d like before or after cooking your keto stuffed spinach mushrooms.
Step by Step Directions to prepare these stuffed mushrooms:
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Destem the mushrooms, set the caps aside, and chop the stems.
Melt the butter in a medium-sized skillet over medium-high heat. Add the chopped mushrooms stems, the garlic and saute until soft, 3 to 5 minutes.
Add the spinach, artichoke hearts, cream cheese, ¼ cup mozzarella cheese, and salt to taste. Stir until the spinach is soft and the filling is well blended.
Place the mushroom caps on the lined baking sheet and spoon the filling into the caps. Sprinkle the remaining ¼ cup of mozzarella cheese over the stuffed mushrooms.
Bake for 15 to 18 minutes until the mushrooms are tender. Enjoy!
Tips for making keto stuffed mushrooms:
- It can be easy to overstuff your mushrooms before baking, but this will only result in a mess! Do not overstuff your mushrooms, or they will overflow onto the baking sheet. Fill the mushrooms just over the top and no more.
- If you’re someone who likes cheese, feel free to sprinkle parmesan cheese on top of your mushrooms before serving. Parmesan cheese would taste great with these mushrooms bites!
- In addition to parmesan cheese, feel free to add bacon bits on top of these mushroom bites as well. Bacon bits are keto, but they are high in fat, just like cheese.
How to store and reheat spinach mushroom bites:
These keto spinach mushrooms are best served fresh, but they can be stored in an airtight container in the fridge for up to 3 days. To reheat these mushrooms, bake at 350 until cheese is bubbly or microwave until the desired temperature is reached. You can top it with more cheese before reheating to get a fresher taste.
- 15 cremini mushrooms or small white mushrooms
- 1 tablespoon unsalted butter
- 2 cloves garlic
- 3 cups fresh spinach or 1cup frozen spinach (defrosted)
- ½ cup marinated artichoke hearts, drained and chopped
- 2 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese, divided
- Salt to taste
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Destem the mushrooms, set the caps aside and chop the stems.
- Melt the butter in a medium-sized skillet over medium-high heat. Add the chopped mushrooms stems, the garlic and saute until soft, 3 to 5 minutes.
- Add the spinach, artichoke hearts, cream cheese, ¼ cup mozzarella cheese, and salt to taste. Stir until the spinach is soft and the filling is well blended.
- Place the mushroom caps on the lined baking sheet and spoon the filling into the caps. Sprinkle the remaining ¼ cup of mozzarella cheese over the stuffed mushrooms.
- Bake for 15 to 18 minutes, until the mushrooms are tender. Enjoy!
Amount Per Serving: Calories: 300Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 686mgCarbohydrates: 28gFiber: 7gSugar: 9gProtein: 20g