I’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 low carb stuffed mushrooms recipe just as flavorful, but that fits into my keto 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 mushrooms 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.
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.
Overall I would say these low carb stuffed mushroomswere a hit. As a bonus, they are very easy to make – the perfect low carb appetizer 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 1x
Description
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
Nutrition
- Serving Size: 4 stuffed mushrooms
If you love low carb stuffed mushrooms as much as I do, don’t miss my Chorizo, Spinach & Manchego Stuffed Mushrooms!
DT says
My family requests these every holiday! They are flavorful & delicious! They work as well with breadcrumbs or regular flour as they do with the almond flour. Thanks for the recipe!
Joan Gautreau says
Love these stuffed mushrooms! I made them as directed except I used a tablespoon of regular all-purpose flour since I didn’t have almond flour (and I’m not gluten-intolerant). I also chopped up some of the stems and sauteed them with the onions to bulk up the stuffing. I brought them to a family’s gathering last Christmas and they were a huge hit! And made them again last night for a neighborhood ornament exchange – again, a big hit! So savory and it ‘s so nice to have an easy appetizer that is not laden with carbs!
Kathy Peterson says
The filling is very delicious, but I found that 15 minutes was not nearly enough time. The mushrooms are still hard and raw. I gave it an additional 15 minutes to at least cook the mushrooms. Mine were very big mushrooms, so that might have been part of it. I also covered the pan for the first 15, added a little water, and left it uncovered for the second 15.
Sheila says
I didn’t have any feta on hand, so I used gorgonzola… absolutely fabulous! Thanks for the inspiration! BTW, i love your recipes!!
Christine says
I made these for Thanksgiving, Christmas and New Years! They are AMAZING! Everyone loves them -they have so much flavor. I love that they can be made ahead of time and then just thrown into the oven when you are ready. I drain off half of the bacon grease before adding the butter and onions. TIP: I bake them elevated on a broiler pan (or cooling rack inside a cookie sheet) so that they don’t get soggy!
Mellissa Sevigny says
Thanks so much Christine and the broiling pan tip is a great idea, thanks for sharing!
Jill says
What keep be and size of mushrooms should be used?
Libby at ditchthecarbs.com says
Hi Mellissa, this looks incredible, healthy and nutritious. I have included it in my Best Low Carb Christmas Leftover Recipes roundup as it would be a great way to utilise all that leftover roast meat. Take care, Libby.
Jackie R. says
Hi, Pamela!
I am going to be making these again for a holiday get together with friends. I had made these for Thanksgiving for my daughter and her husband, and followed the gluten-free guidelines, using the almond flour. I would like to just use plain breadcrumbs this time to provide the necessary bulk. Can you tell me how much breadcrumbs to use? I don’t want to go overboard and ruin the wonderful flavor!
Thank You!!
Jackie Ruiz
Pamela Penman says
These sound delicious. What is the purpose of the almond flour? Can I sub normal flour or is it even needed? I have finely ground almonds as well, if it’s a flavor thing. Thanks!!!!! Pamela
Mellissa Sevigny says
The almond flour helps bulk up the texture and hold them together – finely ground almonds would work just as well, or bread crumbs if you aren’t gluten free. Enjoy!