Spinach Ricotta Stuffed Mushrooms Keto in 30 Minutes
A delicious keto-friendly appetizer featuring mushrooms stuffed with a creamy spinach and ricotta filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
- 12 large white mushrooms
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- Heat olive oil in a pan over medium heat and sauté garlic until fragrant.
- Add spinach and cook until wilted, then remove from heat.
- In a bowl, mix ricotta, Parmesan, sautéed spinach, salt, pepper, and red pepper flakes.
- Stuff each mushroom cap with the spinach-ricotta mixture.
- Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
- Serve warm.
Notes
- Use fresh mushrooms for best results.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 45
- Sugar: 1g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Find it online: https://dawiy.com/spinach-ricotta-stuffed-mushrooms-keto-recipe/