Keto Spinach and Artichoke Stuffed Mushrooms

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Stuffed mushrooms make the perfect titbit, side dish, or keto snack! They're savory, delicious, and volition help continue you on track with your diet!

These keto stuffed mushrooms don't have breadcrumbs or a pregnant source of carbs like traditional stuffed mushrooms. They fit perfectly into a keto or depression-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 y'all're thinking about switching to a depression-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 big amount of spinach which is loaded with vitamins and minerals. Spinach is high in vitamin A, C, and K1, which all have very many wellness benefits.
• These keto spinach mushrooms are high in fatty which means they volition go along you full for a longer flow of time. If you'd like to lower the number of calories in this recipe, y'all can opt for low-fat cheese.

Ingredients for keto stuffed spinach mushrooms:

•  15 cremini mushrooms or small-scale 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 salubrious, and they're a great food to contain into your diet.
• 1 tablespoon unsalted butter – Butter is going to add together savory flavor to this recipe and also add wet. We recommend unsalted butter considering you lot're going to add common salt to your keto spinach mushrooms afterward in the recipe.
• two cloves garlic – Garlic is a pantry staple that adds so much season for a small-scale cost. If you lot don't have garlic cloves, minced garlic will work just fine.
• 3 cups fresh spinach or i cup frozen spinach (defrosted) – Spinach shrinks down an enormous amount when you cook it, which is why you need to use then much. As stated before, spinach is slap-up for y'all and has and then many wellness benefits, so information technology'due south great to incorporate into a keto diet.
•  ½ cup marinated artichoke hearts, drained and chopped – Artichoke hearts provide a slap-up source of vitamin K, fiber, and folate, which are all needed for good health. Artichoke hearts take an earthy flavour and a crunchy texture.
•  two ounces cream cheese, softened – Cream cheese makes every keto recipe better! Okay… well, maybe not every keto recipe, simply foam cheese adds and then much flavor and texture that you'll find it in a lot of low-carb recipes. One bundle of cream cheese is viii ounces, so you'll need 1/4 of a parcel of cream cheese.
•  ½ cup shredded mozzarella cheese, divided – Mozzarella cheese is a lighter type of cheese that tends to take less fat and calories than cheddar or parmesan cheese. Mozzarella cheese tastes amazing when paired with spinach and artichokes, which is why it'south in most spinach and artichoke dips.
•  Common salt to taste – You can add as much salt as you'd like before or later cooking your keto stuffed spinach mushrooms.

Pace past Pace Directions to prepare these stuffed mushrooms:

Step 1:

Preheat the oven to 350ºF and line a baking sheet with parchment paper.

Step 2:

Destem the mushrooms, prepare the caps aside, and chop the stems.

Pace 3:

Melt the butter in a medium-sized skillet over medium-loftier oestrus. Add the chopped mushrooms stems, the garlic and saute until soft, 3 to 5 minutes.

Pace iv:

Add the spinach, artichoke hearts, cream cheese, ¼ cup mozzarella cheese, and salt to gustation. Stir until the spinach is soft and the filling is well blended.

Pace 5:

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 blimp mushrooms.

Footstep 6:

Bake for xv to 18 minutes until the mushrooms are tender. Enjoy!

Tips for making keto blimp mushrooms:

• It can be easy to overstuff your mushrooms before baking, but this will only effect in a mess! Practice non overstuff your mushrooms, or they will overflow onto the baking sail. Fill the mushrooms just over the elevation and no more than.
• If you're someone who likes cheese, feel costless to sprinkle parmesan cheese on elevation of your mushrooms before serving. Parmesan cheese would taste great with these mushrooms bites!
• In addition to parmesan cheese, feel free to add salary $.25 on top of these mushroom bites as well. Bacon bits are keto, simply they are high in fat, but like cheese.

How to store and reheat spinach mushroom bites:

These keto spinach mushrooms are all-time served fresh, but they can exist stored in an airtight container in the fridge for up to iii 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 than cheese before reheating to get a fresher taste.

Prep Time fifteen minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 15 cremini mushrooms or small white mushrooms
• one tablespoon unsalted butter
• 2 cloves garlic
• 3 cups fresh spinach or 1cup frozen spinach (defrosted)
• ½ loving cup marinated artichoke hearts, tuckered and chopped
• 2 ounces cream cheese, softened
• ½ cup shredded mozzarella cheese, divided
• Salt to taste

Instructions

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. Destem the mushrooms, prepare the caps aside and chop the stems.
3. 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.
4. Add the spinach, artichoke hearts, cream cheese, ¼ cup mozzarella cheese, and salt to gustatory modality. Stir until the spinach is soft and the filling is well composite.
5. Identify the mushroom caps on the lined blistering sheet and spoon the filling into the caps. Sprinkle the remaining ¼ cup of mozzarella cheese over the stuffed mushrooms.
6. Bake for xv to eighteen minutes, until the mushrooms are tender. Enjoy!

Diet Data:

Yield:

3

Serving Size:

one
Amount Per Serving: Calories: 300 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fatty: 6g Cholesterol: 39mg Sodium: 686mg Carbohydrates: 28g Fiber: 7g Sugar: 9g Protein: 20g

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Source: https://www.diys.com/keto-stuffed-mushrooms/

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