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These mini low-carb stuffed mushrooms are the perfect finger food to serve at a cocktail party, or a keto starter before a main course.

To stuff smaller mushrooms, you need to remove the stems and scoop out the gills so that there is space to put the stuffing. Keep these stems and gills — they are delicious roughly chopped and fried with some garlic, or with scrambled eggs.

While stuffed mushrooms can sometimes be a bit soggy, this low-carb recipe partially cooks the mushrooms before stuffing, which helps to remove moisture and prevent any sogginess.

For even creamier cheesy stuffed mushrooms, add 3 to 4 tablespoons of cream cheese, goat's cheese or mascarpone to the spinach.

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0 days, 0 hours, 15 minutes Hands-on 15 minutes Overall 30 minutes Serving size 2 mushrooms Allergy information for Low-Carb Cheesy Spinach Stuffed Mushrooms ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 2 mushrooms)

Net carbs 2.1 grams Protein 4.8 grams Fat 7.1 grams Calories 90 kcal Calories from carbs 9%, protein 21%, fat 70% Total carbs 3.6 grams Fiber 1.5 grams Sugars 1.4 grams Saturated fat 1.6 grams Sodium 339 mg ( 15 % RDA ) Magnesium 31 mg ( 8 % RDA ) Potassium 306 mg ( 15 % EMR )

Ingredients (makes 5 servings) 10 medium cups white mushrooms, stems and gills removed (300 g/ 10.6 oz)

1 / 2 tsp sea salt

tsp sea salt 2 tbsp extra virgin olive oil, divided (30 ml)

1 cup frozen spinach, drained (156 g/ 5.5 oz) or cooked beet greens or chard

1 clove garlic, minced

5 tbsp grated Parmesan cheese or other Italian-style hard cheese of choice (25 g/ 0.9 oz)

Optional: 3-4 tbsp cream cheese, soft giat's cheese or mascarpone

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond