I absolutely love stuffed mushrooms. There's something about the creaminess and the cheesiness that is the perfect combination. These are certainly no exception and are perfect for keto-ers and non-ketoers alike!
Pan Coating
1 tbsp olive oil
2 tsp salt
1 tsp pepper
3 cups raw spinach
2 tbsp fresh garlic, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp pepper
45 button mushrooms
8 oz softened cream cheese1/2 cup sour cream
1/3 cup minced onion
1/3 cup grated parmesan
1.5 cups shredded mozzarella (optional)
Instructions:
2) Ensure mushrooms are well washed and remove stems gently to ensure there's a perfect well for filling the mushroom. Set half of the stems aside (the other half you can get rid of).
3) Put spinach and the mushrooms stems in a pan and sauté with the fresh garlic, garlic powder, onion powder and pepper. Once cooked, remove from heat.
4) Coat a pan with olive oil and sprinkle the salt and pepper on it.
5) Place mushrooms well side up on top of the coated pan.
6) Place cooled, cooked spinach/mushroom stem mix in a Ninja/Magic Bullet and add the softened cream cheese, sour cream, minced onion and grated parmesan. Blend until smooth.
7) Pre-heat oven to 350 degrees.
8) Transfer mixture to a piping bag.
9) Pipe mixture into mushroom wells.
10) Sprinkle shredded mozzarella evenly over mushrooms.
11) Cook for around 20 minutes and then broil until mushroom surfaces are lightly browned.
12) Enjoy!
Picture Instructions:
Note: Nutrition facts vary greatly based on size of mushrooms and amount of shredded mozzarella topping. Mine made 46 mushrooms and I'm calling 2 mushrooms a serving.
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