Keto Ricotta and Spinach Stuffed Mushrooms are the perfect blend of flavors and textures, making them a delightful appetizer or snack. This recipe is not only simple to make but also bursting with goodness from fresh spinach and creamy ricotta. It’s a fantastic option for busy days or gatherings, as these stuffed mushrooms can be prepared in advance and served warm or at room temperature.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 mushrooms
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 120
Protein: 8g
Carbohydrates: 4g
Fat: 8g
Fiber: 1g
Sugar: 1g
Sodium: 180mg
Why Make Keto Ricotta and Spinach Stuffed Mushrooms
Keto Ricotta and Spinach Stuffed Mushrooms offer a healthy and delicious way to enjoy a low-carb treat. The combination of cheese and spinach is not only comforting but also packed with nutrients. Each bite delivers a satisfying mix of flavors that can be customized to suit your tastes. These stuffed mushrooms can easily serve as a nutritious appetizer for your next gathering or a quick snack after a busy day.
How to Make Keto Ricotta and Spinach Stuffed Mushrooms Step by Step
Ingredients
16 large cremini or button mushrooms
1 cup ricotta cheese
1 cup fresh spinach, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup almond flour
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Directions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the mushrooms will cook evenly and the cheese will melt perfectly.
Prepare the Mushrooms: Gently clean the mushrooms with a damp cloth and remove the stems. Using a small spoon, scrape out the gills to create a cavity for the filling. This will enhance the mushroom’s flavor and provide space for more filling.
Sauté the Spinach: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped spinach and cook until wilted. This step will intensify the flavors and remove excess moisture, which could make the stuffing soggy.
Mix the Filling: In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, almond flour, salt, and pepper. Mix thoroughly until you have a homogenous mixture. This will be the rich and creamy heart of your stuffed mushrooms.
Stuff the Mushrooms: Spoon the ricotta and spinach mixture into the mushroom caps, dividing it evenly among them. Be generous with the stuffing to ensure each mushroom is brimming with flavor.
Bake the Mushrooms: Arrange the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle the remaining olive oil over the tops to encourage a golden finish. Bake in the preheated oven for 20 minutes or until the mushrooms are tender and the tops are lightly browned.
Serve: Allow the mushrooms to cool for a few minutes before serving. They can be enjoyed hot or at room temperature, making them a versatile appetizer for any gathering.
How to Serve Keto Ricotta and Spinach Stuffed Mushrooms
Keto Ricotta and Spinach Stuffed Mushrooms are wonderful when paired with a fresh salad or a side of roasted vegetables. For a more robust meal, serve them alongside grilled chicken or fish. A tangy dipping sauce, such as marinara or a balsamic glaze, can also elevate the dish, adding an extra layer of flavor.
How to Store Keto Ricotta and Spinach Stuffed Mushrooms
To store Keto Ricotta and Spinach Stuffed Mushrooms, allow them to cool completely before placing them in an airtight container in the fridge. They will last for up to three days. For reheating, place them in a preheated oven at 350°F (175°C) for about 10 minutes. If you want to freeze the stuffed mushrooms, wrap them tightly and store for up to two months. Thaw overnight in the fridge before reheating.
Expert Tips for Cooking Keto Ricotta and Spinach Stuffed Mushrooms
- Choose mushrooms that are firm and fresh for the best texture.
- Don’t skip sautéing the spinach, as this reduces moisture and enhances flavor.
- Feel free to mix in other ingredients like cooked sausage or different cheeses for a unique twist.
- For a spicy kick, add crushed red pepper flakes to the filling.
- Make a double batch and freeze some for quick snacks later!
Delicious Variations of Keto Ricotta and Spinach Stuffed Mushrooms
- Add crumbled feta cheese to the filling for a tangy, flavorful twist.
- Stir in some sun-dried tomatoes for a pop of color and taste.
- For a fresh citrus note, add a bit of lemon zest to the mixture.
- Incorporate fresh herbs like basil or parsley for added fragrance and flavor.
Keto Ricotta and Spinach Stuffed Mushrooms are a mouthwatering treat that everyone will love. Encouragingly simple to make, these stuffed mushrooms pack a delightful flavor that suits any occasion. Give them a try and elevate your appetizer game today!
Keto Ricotta and Spinach Stuffed Mushrooms
Ingredients
Mushroom Preparation
- 16 large large cremini or button mushrooms Choose firm, fresh mushrooms.
Filling
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped Sauté to enhance flavor.
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil Use to sauté spinach and drizzle for baking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms with a damp cloth and remove the stems. Scrape out the gills to create a cavity for the filling.
Sautéing Spinach
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped spinach and cook until wilted.
Mixing Filling
- In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, almond flour, salt, and pepper. Mix thoroughly.
Stuffing Mushrooms
- Spoon the ricotta and spinach mixture into the mushroom caps, dividing it evenly.
Baking
- Arrange the stuffed mushrooms on a baking tray lined with parchment paper and drizzle with the remaining olive oil.
- Bake for 20 minutes or until tender and tops are lightly browned.
Serving
- Allow the mushrooms to cool for a few minutes before serving. They can be enjoyed hot or at room temperature.
