Easy Keto Ricotta and Spinach Stuffed Mushrooms Recipe for a Healthy Snack


Welcome to a Mouthwatering Keto Delight

Are you on the lookout for a delicious keto appetizer that’s both satisfying and simple to make? Look no further! Our Keto Ricotta and Spinach Stuffed Mushrooms are here to tantalize your taste buds. This recipe is a perfect example of how a keto diet doesn’t have to be restrictive when it comes to flavor and variety. Packed with creamy ricotta, savory spinach, and earthy mushrooms, these stuffed mushrooms are a low-carb treat that’s sure to impress at any gathering.

Whether you’re hosting a dinner party or just looking for a tasty snack, these stuffed mushrooms fit the bill. They’re not only low in carbs but also high in healthy fats and protein, making them an ideal choice for anyone following a ketogenic lifestyle. Keep reading to discover how to create this delectable dish that will have everyone asking for seconds!

Keto Ricotta and Spinach Stuffed Mushrooms

The Story Behind the Stuffed Mushrooms

As a passionate keto dieter, I’m always experimenting with recipes that add a twist to traditional dishes. The inspiration for these Keto Ricotta and Spinach Stuffed Mushrooms came from a classic Italian appetizer, with a keto-friendly spin. The combination of ricotta cheese and spinach is a timeless one, providing a rich and creamy filling that complements the natural umami of mushrooms.

What makes this recipe particularly suited for the keto diet is its focus on low-carb ingredients that are high in fats and moderate in protein. Ricotta cheese is a fantastic source of fat and provides a smooth texture that’s hard to resist. The spinach not only adds essential vitamins and minerals but also gives the dish a pop of color and a subtle earthy flavor. Almond flour serves as an excellent gluten-free and low-carb alternative to traditional breadcrumbs, ensuring the filling holds together while keeping the carbs in check.

Preparing Keto Ricotta and Spinach Stuffed Mushrooms

Perfecting Your Stuffed Mushrooms

Creating the perfect Keto Ricotta and Spinach Stuffed Mushrooms is about more than just following a recipe; it’s about understanding the nuances that turn good into great. When preheating your oven, ensure it reaches the correct temperature for even cooking. As for the mushrooms, choose large, firm caps that can hold the filling without breaking. When removing the gills, be gentle to maintain the mushroom’s structure.

When sautéing spinach, it’s crucial to cook off as much moisture as possible to prevent a soggy filling. The key to a flavorful filling is to season well with salt and pepper and ensure the ricotta mixture is smooth and fully combined. When stuffing the mushrooms, press the mixture down lightly to avoid air pockets. Lastly, a golden finish on the mushrooms not only adds visual appeal but also enhances the texture.

Keto Ricotta and Spinach Stuffed Mushrooms Ready to Serve

Exciting Variations to Try

Spicy Jalapeño Popper Mushrooms

For those who love a bit of heat, adding diced jalapeños and a sprinkle of cheddar cheese to the ricotta mix can create a keto-friendly jalapeño popper mushroom. The spicy kick of the jalapeños paired with the rich filling will be a hit for anyone who enjoys bold flavors.

Bacon and Chive Stuffed Mushrooms

Adding crispy bacon bits and fresh chives to the ricotta mixture brings a smoky and oniony twist to the dish. The bacon adds a crunchy texture contrast, while the chives provide a mild, fresh flavor that complements the creamy ricotta beautifully.

Italian Sausage Stuffed Mushrooms

For a heartier appetizer, mix in cooked and crumbled Italian sausage with the ricotta and spinach. The savory spices from the sausage infuse the filling with an extra layer of flavor, making it a substantial and satisfying option.

Keto-Friendly Substitutions

Understanding the flexibility of ingredients is key to maintaining a keto diet without feeling restricted. For those who may not have ricotta on hand, softened cream cheese can be a suitable substitute, offering a similar creamy texture with a slightly tangier flavor profile.

If you’re looking to add a nutty crunch without the carbs, consider swapping almond flour for crushed pork rinds. They provide a similar binding effect and a pleasant savory note. For a dairy-free option, nutritional yeast can replace Parmesan cheese, offering a cheese-like flavor while keeping the recipe vegan and keto-friendly.

Frequently Asked Questions

Can I use other types of mushrooms for this recipe?
Yes, this recipe is versatile. Portobello mushrooms make a great option for a larger, more substantial appetizer or even a main dish.

Is there a way to make these stuffed mushrooms ahead of time?
Absolutely! You can prepare the mushrooms and refrigerate them before baking. Just add a few extra minutes to the cooking time when you’re ready to bake them.

How do I store leftovers?
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze these stuffed mushrooms?
It’s best to enjoy them fresh, as freezing may cause the mushrooms to release water and become soggy upon reheating.

What can I serve with these Keto Ricotta and Spinach Stuffed Mushrooms?
They pair wonderfully with a fresh keto salad or as a side to a main protein like grilled chicken or steak.


Keto Ricotta and Spinach Stuffed Mushrooms

These Keto Ricotta and Spinach Stuffed Mushrooms are the perfect blend of creamy ricotta cheese, savory spinach, and earthy mushrooms, making a delicious low-carb appetizer that's sure to impress.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings
Calories 230 kcal


  • Oven
  • Baking tray
  • Parchment paper
  • Mixing bowl
  • Skillet
  • Spoon


  • 16 large cremini or button mushrooms approximately 1 lb / 454 g
  • 1 cup ricotta cheese 246 g
  • 1 cup fresh spinach, finely chopped 30 g
  • ½ cup grated Parmesan cheese 50 g
  • ¼ cup almond flour 25 g
  • 2 cloves garlic, minced
  • ¼ teaspoon salt 1 g
  • ¼ teaspoon black pepper 0.5 g
  • 2 tablespoons olive oil 30 ml


  • 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.


Ensure mushrooms are dry after cleaning to prevent them from becoming soggy during the baking process.
You can add a sprinkle of red pepper flakes to the filling for an extra kick.
These can be prepared ahead of time and stored in the refrigerator until ready to bake.
For those not strictly keto, a sprinkle of breadcrumbs on top before baking can add a crispy texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.


Calories: 230kcalCarbohydrates: 6gProtein: 12gFat: 18gFiber: 2gNet Carbs: 4g
Keyword keto appetizer, Keto Ricotta and Spinach Stuffed Mushrooms, Low Carb Stuffed Mushrooms, Ricotta Stuffed Mushrooms
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating