Keto Spinach Stuffed Mushrooms Recipe

Keto Spinach Stuffed Mushrooms Recipe

Ingredients

• 1 1/2 pounds (680 g) mushrooms, wiped clean
• 2 tablespoons (28 g) butter
• 1/2 cup (80 g) chopped onion
• 4 cloves garlic, crushed
• 10 ounces (280 g) frozen chopped spinach, thawed
• 4 ounces (115 g) cream cheese
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 teaspoons worcestershire sauce
• 1/4 cup (25 g) Parmesan cheese, plus a little extra for sprinkling

Method

1. Preheat oven to 350°F (180°C, or gas mark 4)
2. Wipe the mushrooms clean and remove the stems
3. Set the caps aside and chop the stems fairly fine
4. In a large, heavy skillet, over medium-low heat, melt the butter
5. Add the chopped stems and the onion
6. Saute these until the mushroom bits are changing color and the onion is soft and translucent
7. Add the garlic, stir it up, and saute for another couple of minutes
8. While that’s happening, Add the thawed spinach into a strainer and press all the water out of it that you can
9. Now stir it into the mushroom-onion mixture
10. Next, stir in the cream cheese
11. When its melted, add the pepper, salt, worcestershire sauce, and Parmesan
12. Stuff the spinach/mushroom mixture into the mushroom caps
13. Arrange the stuffed caps in a baking pan as you stuff them
14. When there all stuffed, sprinkle a little Parmesan cheese over them to make them look nice
15. Add enough water to just barely cover the bottom of the pan
16. Bake for 30 minutes
17. Serve warm

Makes About 40 pieces

1. Each with 1 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb

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