Looking for and easy holiday appetizer? I love me some stuffed mushrooms, and these are Keto friendly, vegetarian, and super simple to make. I don't know about your friends and family, but I always have to get creative to satisfy everyone's dietary needs!
These Keto Stuffed Mushrooms are stuffed with cream cheese and spinach, and they are topped with crispy fried shallots. Yum!
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Keto Stuffed Mushrooms
Description
Looking for and easy holiday appetizer? I love me some stuffed mushrooms, and these are Keto friendly, vegetarian, and super simple to make.
Ingredients
Scale
- 20 whole mushrooms (one large package)
- 1 teaspoon plus 1/3 cup olive oil, divided
- 2 handfuls fresh spinach
- 1/2 teaspoon salt
- 4 ounces (1/2 cup) cream cheese, softened
- 1 shallot, thinly sliced
Instructions
- Preheat the oven to 350 degrees.
- Take the stems off the mushroom caps, and set them on a wire baking rack.
- Trim the ends off the stems and chop finely.
- Heat up 1 teaspoon of olive oil in a pan over medium heat.?
- Add the chopped stems, spinach, and salt to the hot pan and saute for 3-5 minutes until they are soft and the spinach has wilted.
- Transfer the spinach mixture to a plate lined with a paper towel, and squeeze as much water as you can out of it (wait until it cools a bit!).?
- Mix the dried spinach mixture into the softened cream cheese.
- Stuff the mushroom caps with the cream cheese mixture (around 1 teaspoon per cap).
- Bake for 20 minutes.
- While the caps bake place the 1/3 cup olive oil and slice shallots into a cold pan.
- Turn the temperature to medium heat and stir the shallots occasionally until they are a golden brown (takes around 8-10 minutes).
- Transfer the golden shallot to a paper towel to cool.
- When the mushrooms are finished baking top them with the crispy shallots.
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