Keto Ricotta and Spinach Stuffed Mushrooms
Delicious stuffed mushrooms filled with creamy ricotta, fresh spinach, and Parmesan, perfect as a low-carb appetizer or snack.
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.
Notes
Great when paired with fresh salad or roasted vegetables. Can be stored in the fridge for up to three days or frozen for two months.