Looking for an easy and delicious appetizer that caters to various dietary needs? These Keto Spinach Stuffed Mushrooms are a fantastic choice! They are keto-friendly, vegetarian, and incredibly simple to make. Whether you're hosting a holiday party, a summer cookout, or simply want a tasty weeknight treat, these stuffed mushrooms are sure to be a hit.
Why You'll Love These Keto Stuffed Mushrooms
- Keto-Friendly: Perfect for those following a ketogenic diet.
- Vegetarian: A great option for vegetarians and those looking to incorporate more plant-based dishes.
- Easy to Make: Requires minimal prep time and simple steps.
- Delicious: A savory and flavorful combination of mushrooms, spinach, and cheese.
- Versatile: Suitable for various occasions, from holiday parties to weeknight snacks.
Key Ingredients
The beauty of this recipe lies in its simplicity. Here's what you'll need:
- Mushrooms: White button mushrooms, cremini mushrooms, or baby bella mushrooms work well. Choose mushrooms with large caps of similar size.
- Spinach: Frozen chopped spinach is convenient, but fresh spinach can also be used. Be sure to thaw and drain frozen spinach or cook and drain fresh spinach to remove excess moisture.
- Cream Cheese: Full-fat cream cheese adds richness and creaminess to the filling. For a dairy-free option, use dairy-free cream cheese.
- Mozzarella Cheese: Shredded mozzarella cheese helps bind the filling together.
- Parmesan Cheese: Grated Parmesan cheese adds a savory, salty flavor. You can omit it for a slightly different taste.
- Shallots: Thinly sliced shallots, fried until crispy, add a delightful crunch and flavor to the topping.
- Olive Oil: Used for sautéing the spinach and shallots, as well as brushing the mushrooms.
- Garlic Powder: Adds a nice flavor.
- Salt and Pepper: To taste.
- Optional Additions: Sundried tomatoes, artichoke hearts, fresh chives, red pepper flakes, cooked sausage.
Step-by-Step Instructions
Here's how to make these delectable keto spinach stuffed mushrooms:
1. Prepare the Mushrooms
- Preheat the oven to 350-400°F (175-200°C).
- Clean the mushrooms gently with a damp paper towel to remove any dirt. Avoid soaking them in water, as they can become soggy.
- Remove the stems from the mushroom caps. You can finely chop the stems and use them in the filling, or save them for another use. If desired, hollow out the mushroom caps with a metal ½ teaspoon to create more space for the filling.
2. Make the Spinach Filling
- If using frozen spinach, defrost it in a microwave following the package instructions until it’s no longer frozen. Use a cheesecloth or your hands to wring out as much liquid as possible. This step is crucial to prevent soggy mushrooms.
- Heat 1 teaspoon of olive oil in a pan over medium heat. Add the chopped mushroom stems (if using), spinach, and salt to the pan and sauté for 3-5 minutes until the spinach is soft and wilted. Transfer the spinach mixture to a plate lined with a paper towel and squeeze out any remaining water.
- In a mixing bowl, combine the softened cream cheese, mozzarella cheese, garlic powder, Italian seasoning (optional), and the dried spinach mixture. Mix well until all ingredients are combined.
3. Stuff the Mushrooms
- Lightly brush each mushroom cap with olive oil on all sides, including the inside and outside.
- Stuff each mushroom cap with the cream cheese mixture, using around 1 teaspoon per cap. You can pile the filling on in a nice mound.
- If desired, dip the stuffed mushrooms - topping side - into a small bowl of parmesan cheese, pressing gently to help it adhere.
4. Bake or Air Fry
Oven:
- Place the stuffed mushrooms on a wire baking rack or a lightly greased baking sheet or casserole dish.
- Bake for 20-25 minutes, or until the mushroom caps are softened and the cheese is golden brown.
- For a browner cheese topping, you can broil the mushrooms for the last few minutes of baking.
Air Fryer:
- Preheat the air fryer to 360°F (182°C).
- Place the stuffed mushrooms into the air fryer basket with a little space between them. You might need to make them in two separate batches.
- Air fry for 12 minutes, or until the mushrooms are lightly golden brown on top.
5. Prepare the Crispy Shallots (Optional)
- While the mushrooms are baking, place the 1/3 cup olive oil and thinly sliced shallots into a cold pan.
- Turn the temperature to medium heat and stir the shallots occasionally until they are a golden brown (takes around 8-10 minutes).
- Transfer the golden shallots to a paper towel to cool and crisp up.
6. Garnish and Serve
- Once the mushrooms are cooked, carefully transfer them onto a serving plate.
- Top with the crispy shallots (if using).
- Serve warm and enjoy!
Tips for the Best Keto Stuffed Mushrooms
- Don't Overcrowd the Pan: When baking, make sure the mushrooms are in a single layer on the baking sheet to ensure even cooking.
- Prevent Soggy Mushrooms: Thoroughly drain the spinach and avoid soaking the mushrooms in water.
- Make Ahead of Time: You can assemble the mushrooms up to 6 hours in advance. Wrap them loosely and store them in the fridge until ready to bake. You can also prepare the mushroom filling a day in advance and store it in the refrigerator in an airtight container.
- Reheating: Reheat the mushrooms in the oven at 350°F (175°C) for about 5 minutes, or until warmed through. You can also use the microwave, but the texture may be softer.
- Freezing: Freezing is not recommended.
- Customize the Filling: Feel free to experiment with different fillings to suit your taste. Some popular additions include sundried tomatoes, artichoke hearts, cooked sausage, or different types of cheese.
- Spice it Up: Add a pinch of red pepper flakes to the filling for a spicy kick.
- Use as a Dip: The cheesy spinach filling can also be used as a keto-friendly dip for veggies.
Serving Suggestions
These keto spinach stuffed mushrooms make a fantastic appetizer on their own, but they also pair well with other dishes. Here are a few ideas:
- Other Appetizers: Mozzarella sticks, air fryer Brussels sprouts, buffalo cauliflower, bacon-wrapped shrimp, keto crab cakes, jalapeno cheddar chicken fritters.
- Soups: Slow cooker potato soup, easy tomato soup.
- Entrees: Chicken Parmesan, Tuscan chicken casserole, keto chicken Parmesan.
- Salads: Arugula salad.
- Drinks: Rosemary gin fizz.
Nutritional Information
The nutritional information for this recipe is approximate and will vary depending on the specific ingredients used. However, these mushrooms are generally low in carbs and a good source of vitamins and minerals.
Read also: Easy Low-Carb Cheese Crackers
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