Keto Stuffed Mushrooms

Keto Stuffed Mushrooms


  • 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


  1. Preheat the oven to 350 degrees.
  2. Take the stems off the mushroom caps, and set them on a wire baking rack.
  3. Trim the ends off the stems and chop finely.
  4. Heat up 1 teaspoon of olive oil in a pan over medium heat. 
  5. 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.
  6. 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!). 
  7. Mix the dried spinach mixture into the softened cream cheese.
  8. Stuff the mushroom caps with the cream cheese mixture (around 1 teaspoon per cap).
  9. Bake for 20 minutes.
  10. While the caps bake place the 1/3 cup olive oil and slice shallots into a cold pan.
  11. Turn the temperature to medium heat and stir the shallots occasionally until they are a golden brown (takes around 8-10 minutes).
  12. Transfer the golden shallot to a paper towel to cool.
  13. When the mushrooms are finished baking top them with the crispy shallots.