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.

Course Appetizer

Cuisine Italian

Keyword keto appetizer, Keto Ricotta and Spinach Stuffed Mushrooms, Low Carb Stuffed Mushrooms, Ricotta Stuffed Mushrooms

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 230kcal

Equipment

Oven
Baking tray
Parchment paper
Mixing bowl
Skillet
Spoon

Ingredients

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

Instructions

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.

Notes

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.

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