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I first made these mushrooms when I was having stomach trouble and just couldn’t stand the thought of digesting meat. Now, trust me, this is not a usual position for me as I do love a good piece of meat.

But these stuffed mushrooms are delicious and filling, without feeling heavy or hard to digest.

They’re a great meat-free meal to add to your repertoire and can be served with vegetables or just a lovely tossed salad. The combination of creamy cheeses and tangy goat’s cheese is perfect against the classic combination of spinach and garlic. I would think that you could easily adapt the filling to suit your tastes, keeping within keto guidelines of course. Give them a try and see what you think.

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0 days, 0 hours, 15 minutes Hands-on 15 minutes Overall 30 minutes Serving size 2 mushrooms Allergy information for Keto Italian Cheese Stuffed Mushrooms ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Coconut free ✔ Fish free ✔ Shellfish free Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 2 mushrooms)

Net carbs 9.1 grams Protein 22.6 grams Fat 36.8 grams Calories 432 kcal Calories from carbs 8%, protein 20%, fat 72% Total carbs 13.6 grams Fiber 4.6 grams Sugars 7.4 grams Saturated fat 23.1 grams Sodium 606 mg ( 26 % RDA ) Magnesium 70 mg ( 17 % RDA ) Potassium 986 mg ( 49 % EMR )

Ingredients (makes 4 servings) 8 Portobello mushrooms, stems and gills removed, stems retained (672 g/ 1.5 lb)

2 tbsp of butter, melted (30 ml)

1 cup cream cheese (240 g/ 8.5 oz)

1 / 4 cup ricotta (60 g/ 2.1 oz)

cup ricotta (60 g/ 2.1 oz) 100 g goat’s cheese (3.5 oz)

1 / 2 cup grated Parmesan or other Italian hard cheese (45 g/ 1.6 oz)

cup grated Parmesan or other Italian hard cheese (45 g/ 1.6 oz) 1 / 2 tsp minced garlic

tsp minced garlic 1 package (10 oz) of frozen spinach, drained and squeezed (280 g)

1 / 2 small red onion, finely chopped (30 g/ 1.1 oz)

small red onion, finely chopped (30 g/ 1.1 oz) 1 / 4 cup grated cheddar cheese (28 g/ 1 oz)

cup grated cheddar cheese (28 g/ 1 oz) 2 tbsp red bell pepper, diced (19 g/ 0.7 oz)

1/ 8 tsp dried Italian herbs Note: Instead of frozen spinach, you can use 1 bunch of fresh spinach or 1 bunch of fresh kale.

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman