Most stuffed mushroom recipes use breadcrumbs to create the filling and give it structure. This version removes the carb-loaded bread crumbs and replaces it with the chopped mushrooms stems, along with a cheesy spinach mixture to create a delicious carb-free version of a stuffed mushroom.
TIPS: Depending on the size of your mushrooms, this recipe can create a lot of little appetizer sized treats, or if using very large mushrooms, it will create a few for a side dish to serve with a nice beef dish. The larger the mushrooms the longer the cooking time.
Spinach Stuffed Mushrooms (No Carb)
Ingredients
- 10-12 button mushrooms cleaned, scooped out, with stems reserved
- 1 Tbsp olive oil
- reserved mushrooms stems chopped fine
- 1/2 of a 10 oz bag frozen spinach (5 oz total) thawed and squeezed dry
- 1/4 C shallots minced
- 1 garlic clove minced
- 4 Tbsp cream cheese
- 1/4 C heavy cream
- 1/4 C grated parmesan
- large pinch cayenne pepper
- kosher salt and pepper
- 1/2 C shredded mozarella
Instructions
- Preheat oven to 400 degrees (375 convection). Spray a 7×11 baking dish with cooking spray.
- Toss mushroom caps in olive oil and set into baking dish with open sides up, ready to stuff.
- In a saute pan, heat a small amount of olive oil and sauté shallots to soften, about 2-3 minutes. Add garlic and chopped mushroom stems and sauté until mushrooms are wilted, about 2 minutes. Add spinach, cream cheese, heavy cream, parmesan and cayenne and stir on low heat until cream cheese melts and mixture thickens. Remove from heat and season with salt and pepper to taste.
- Spoon mixture into each mushroom to fill the hole and mound slightly. Sprinkle shredded mozzarella on top of the spinach mixture. Place in oven, being careful the mushrooms stay upright. Bake 15-20 minutes until they are hot and bubbling, and cheese has started to brown. Let cool 5-10 min before eating.
- Enjoy!