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!
Jackie R. says
These sound amazing! I would love to make these for Thanksgiving. Just one question, can they be prepared ahead of time and baked the next day?
Mellissa Sevigny says
Yes Jackie, you can definitely stuff them the day before and just pop them in the oven when you’re ready to serve!
Jackie R. says
Melissa, I did serve these on Thanksgiving, and they were AMAZING! My daughter and her husband, who prefer gluten free dishes, could not get enough of them. This is a keeper!
mary says
I made these and they are wonderful. Thanks for the recipe.
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!!
Mellissa Sevigny says
Hi karin, you can omit the nuts and use flour or even breadcrumbs if your son is not gluten intolerant. Enjoy!
Mushrooms Canada says
So many delicious flavours stuffed into one cap! Thanks for sharing this recipe, I’ll definitely be trying it out soon…
-Shannon
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!
Mellissa Sevigny says
Sounds delicious Alie, hope you like these too! :)
Carolyn 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. :)
Mellissa Sevigny says
Will do Carolyn, thanks for the invite! :)
Carolyn says
If one substituted frozen spinach, how much should one use?
Mellissa Sevigny says
About 2 cups of thawed frozen spinach should be plenty!
Purabi Naha | Cosmopolitan Currymania says
Wow, look at the colour! I am instantly tempted by looking at this and now I can’t wait trying this recipe in my kitchen and serving this to my family and friends! :) Thanks!!
Gretchen @gfedge says
O!M!G! these sound insanely good. Daughter does not eat mushrooms but that’s OK, hers can be stuffed zucchini! Thanks for a brillliant recipe :-)
Mellissa Sevigny says
Stuffed into zucchini actually sounds yummy Gretchen! Hope you all enjoy them! :)
Judy @Savoring Today says
I’m a big stuffed mushroom fan too — these sound just perfect!