Bacon, Spinach & Feta Stuffed Mushrooms (Low Carb & Gluten Free)

bacon, spinach and feta stuffed mushroomsI’ve always been a huge fan of stuffed mushrooms.  Unfortunately, my favorites have always included cornbread or panko breadcrumbs, saturated with butter.  Yum!

Since that’s not something that works with my current eating plan (except for the butter!), I needed to come up with a stuffed mushroom recipe just as flavorful, but that fit into my low carb and gluten free way of eating.

I could have used my cheesy herb biscuits to introduce a bready element (and I might someday), but honestly I didn’t feel like going to all the trouble of making a batch for this recipe.  I rationalized that some of you might also want a low carb stuffed mushroom recipe that could be made quickly, and without having to make your own breading to add to it.  It was important to me not to sacrifice flavor though, since the mushrooms don’t have a lot of their own.

I chose bacon because…..well, do I really need to complete that sentence?  I didn’t think so.  The spinach is a great filler, nutritious and tasty.  You could use any cheese, but the feta delivers a punch of tangy flavor that I love.

Bacon, Spinach & Feta Stuffed Mushrooms

[pinterest text=”Bacon Spinach and Feta Stuffed Mushrooms (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/06/baconshroom3small-639×950.jpg”]
 
 
With all of these bold players involved, this stuffed mushroom is definitely not missing the breading.  I did add just a touch of almond flour (you could also use coconut flour) to soak up some of that deliciousness and keep it from running out during cooking.   Also a pinch of nutmeg which enhances the flavor of the spinach.

bacon, spinach and feta stuffed mushrooms

[pinterest text=”Bacon Spinach and Feta Stuffed Mushrooms (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/06/baconshroomsmall-654×950.jpg”]
 
 
Overall I would say these were a hit.  As a bonus, they are very easy to make – perfect for your next party.  I grilled mine, but you could also bake them with excellent results.

Bacon, Spinach & Feta Stuffed Mushrooms (Low Carb & Gluten Free)

Yield: 16 stuffed mushrooms

Serving Size: 4 stuffed mushrooms

Bacon, Spinach & Feta Stuffed Mushrooms (Low Carb & Gluten Free)

A low carb and gluten free stuffed mushroom recipe that is packed with bold flavors!

Ingredients

  • 8 slices of bacon, chopped
  • 2 Tbsp butter
  • 1/4 cup onion, chopped
  • 6 cups baby spinach, raw
  • 1/4 tsp ground nutmeg
  • 1 Tbsp almond flour
  • 1/3 cup feta cheese, crumbled
  • salt and pepper to taste
  • 16 mushroom caps, brushed of any debris

Instructions

  • In a medium saute pan, cook the bacon until crisp. Add the butter and onions, cooking until softened, 3 - 5 minutes. Add the spinach and cook for about 2 minutes, or until wilted. Remove the pan from the heat and add the nutmeg, almond flour, and feta cheese. Season with salt and pepper to taste. Cool. Stuff filling into mushroom caps and place on a cookie sheet. Bake for 15 minutes at 375 degrees (F) or until the mushrooms are tender. Alternatively, grill the mushrooms for about 6 - 8 minutes over medium heat. Serve hot.

Notes

Approximate nutrition information: per mushroom: 54 calories, 4g fat, 1g net carbs, 3g protein per serving (4): 215 calories, 16g fat, 4g net carbs, 13g protein

bacon spinach and feta stuffed mushrooms

[pinterest text=”Bacon Spinach and Feta Stuffed Mushrooms (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/06/baconshroom2small1-659×950.jpg”]
 
 

If you love stuffed mushrooms as much as I do, don’t miss my Chorizo, Spinach & Manchego Stuffed Mushrooms!

For more great recipes, download your copy of The Gluten Free Low Carber today!

Comments

  1. says

    I came back from Eat, Write, Retreat with a ton of mushrooms. I’ve used most of them up already but this would have been a great use for them. Pinning! Come pin on my “I Can’t Believe It’s Low Carb” board, it gets a good bit of traffic. :)

  2. Alie says

    My favorite stuffed mushroom recipe right now is to sauté ground meat with onion, celery, mushroom stems and garlic, mix all that with cream cheese and cheddar, use that to fill the mushroom caps. They bake for about half an hour and are delicious. I will give these a try soon!

  3. Karin says

    My son is allergic to all nuts. Can I omit the nutmeg and use regular flour? Do you think they would work? They look amazing!!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *