These delicious Spinach Stuffed Mushrooms are cheesy, low-carb, and SO delicious. This mushroom recipe makes the perfect vegetarian appetizer for parties and dinners!
It is a dangerous thing when I walk into Whole Foods... I literally think I could stay in there for hours (or days) and I definitely have a tendency to go in for one thing and leave with a whole cart full of unnecessary (but so very necessary) ingredients, snacks, and treats.. Whoops.. But c'mon you can't blame me.. They have so so sooo many different food items to chose from... Which brings me to stuffed portobello mushrooms.. I found these little gems in the produce section of Whole Foods, already stuffed and just waiting to be cooked up in my oven. I immediately brought them home, heated them up, and it was love at first bite. I never really had eaten a whole portobello mushroom - nor had I ever wanted to - but who knew when stuffed with super yummy ingredients, such as spinach, peppers, and LOTS of cheese, they would be one of the best side dishes or meals ever to be placed on the table. I decided to try my own recipe at home and stuff some of my favorite ingredients into the mushrooms and sure enough, it was a great success. I stuffed TONS of spinach, garlic, onion, and mozzarella cheese -oh, and red pepper flakes for some heat- into the mushroom and because of the excess amount of stuffing, they were absolutely scrumdiddlyuptious. So whether you get them from Whole Foods, follow my delicious recipe, or make up your own, I promise you will absolutely loooove these. Ingredients: 2 large or 4 mini portobello mushroom caps Extra virgin olive oil 1 small yellow onion, chopped 1 box frozen spinach, thawed 3-4 garlic cloves, minced Red pepper chili flakes 1/2 cup mozzarella cheese Directions: Preheat oven to 350 degrees F. Clean portobello mushroom caps under water and pat dry. In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat. Add onion to saucepan and cook until they are translucent, about 7 minutes. Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through. Divide the filling into two servings and stuff the mushrooms. Pat the filling down into the mushrooms so it gets in every nook and cranny... Top each mushroom with 1/4 cup mozzarella cheese please. Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through. Turn your broiler on to high and allow the cheese to melt all over the mushrooms! Serve immediately and enjoy :)
A deliciously garlicky, creamy and cheesy appetizer, side dish or snack; perfect for low carb and gluten free diets. Growing up in a super Greek household, spinach pie was a staple in our monthly treat roundup. My yiayia and mom made it quite often for their hubbies and the rest of us got some scraps […]
There is just something about risotto that is comforting, this walnut, mushroom and spinach risotto plays with autumnal flavours and it is absolutely delicious.
These stuffed Portobello mushrooms are so hearty and delicious! The cheesy spinach filling is the perfect complement to the earthy mushroom flavor.
These delicious crispy mushroom quesadillas are packed with veggies topped with spicy pepper jack cheese on tortillas and cooked to perfection.
Perfectly light eggs, fresh mushrooms, smoked gouda, and bright spinach are all baked in a buttery low carb crust to make up this delicious Keto Mushroom Spinach Quiche. This quiche can be left crustless, or with a crust, and is the perfect make-ahead weekend or holiday meal. As a bonus, it is high protein, low carb, ketogenic, and gluten free!
Made with fresh spinach, mushrooms, Gruyère cheese and milk, this spinach and mushroom quiche recipe makes a healthy breakfast, brunch or lunch.
Creamy Vegan Spinach Mushroom Pasta is easy to make in under 30 minutes with only a few ingredients. You won't miss the dairy in this delicious pasta recipe made with raw cashews and vegan parmesan-style cheese.
Pet Peeve: The fact that Pepperidge Farms Frozen Puff Pastry comes in a package of two, and yet, they aren’t individually wrapped. The consequence of this is that you actually end up having to thaw both pieces and shouldn’t really refreeze one of them. I always ponder what to do with the second sheet, because invariably I only need one. I also ended up having some leftover mushrooms and half a bag of spinach from another endeavor, so I used the puff to make this savory strudel. Great as a brunch dish or lunch with a salad. Ingredients 2 tablespoons butter 12 oz crimini mushrooms 4 cloves garlic (minced) 4 cups baby spinach salt and pepper to taste fresh herbs such as rosemary or thyme (optional) 1 cup cheddar cheese, shredded 1 puff pastry sheet 1 egg whisked with 1 tablespoon water, for egg wash Directions Preheat the oven to 425F. Heat a large skillet over medium heat, then add the butter. Once the butter has melted, add the mushrooms, sauté 5-7 minutes, then add the garlic, sauté 1-2 minutes, then add the spinach and sprinkle the salt and pepper over the top. Sauté for an additional 3-4 minutes, then […]
