These Tuscan inspired Keto Stuffed Mushrooms with Spinach and Garlic are a quick and easy side dish or appetizer with a ton of flavor. Sundried tomatoes, spinach, garlic, and cheese overflow tender button mushrooms. This easy low carb stuffed mushrooms recipe will stand out from other recipes you have tried. These are also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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Sundried tomatoes and mushrooms both have umami (a unique earthy flavor said to be one of the 5 different tastes) which is part of why this combination in keto stuffed mushrooms is so delicious.
I use spinach and sundried tomatoes together in a variety of other recipes and never get tired of them such as my easy 5-ingredient Keto Sausage Dip.
If you are also a sundried tomato fan make sure to try my Tuscan Chicken Casserole. I have a lot of casseroles here at Joy Filled Eats but this may be my favorite.
Keto Stuffed Mushrooms
Sundried tomatoes are one of my favorite flavors. They pack so much flavor into a tiny package. If you’ve ever watched the Food Network you’ve probably heard the word umami being thrown around. Here’s what Wikipedia has to say:
Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).[1] It has been described as brothy or meaty.[2][3]
How To Make Spinach Stuffed Mushrooms with Garlic
Start by preheating your oven. Then work at removing the stems from the mushrooms and cleaning them to ensure no dirt is on them.
In a bowl, you want to mix in the filling ingredients, and once well-combined spoon into the mushrooms. You want them to overflow a bit, as it will shrink down as mushrooms bake. Top with leftover mozzarella and bake until softened and cheese is golden brown.
What Kind Of Mushrooms Are Best For Keto Stuffed Mushrooms
I reach for smaller mushrooms. White button mushrooms or even cremini are a great variety of mushrooms for stuffed mushrooms. I have found that the white mushrooms offer a more mild flavor. If you were wanting to make more of entree style mushrooms you could reach for a portobello mushroom.
Best Way To Clean Mushrooms
Whenever you use mushrooms do not get them very wet. They get soggy. Instead, take a damp paper towel or washcloth and gently rub them clean.
Simply wet a paper towel and work at wiping away all the dirt on the mushrooms. You can also rinse in water, but just ensure you thoroughly dry them with a towel. If you soak the mushrooms it will break them down. Do a quick rinse and then pat them dry.
After you clean the mushrooms you will want to remove the stems. That way it offers a little nook for your spinach filling to go in.
Can You Freeze Spinach Stuffed Mushrooms
Unfortunately, mushrooms do not freeze well. But, you could prepare the filling and freeze that and then when ready to use thaw in the fridge and then prep mushrooms and fill as directed below. This is a way to speed up the prep time if you are serving these up for an appetizer for a crowd.
How Long To Cook Mushrooms with Garlic & Sun Dried Tomatoes
Spinach stuffed mushrooms can take anywhere from 20 to 25 minutes. But depending on the size of mushrooms you purchase can vary in cooking time. For example, if you bought larger mushrooms you will need to cook longer. Or if smaller you might only need to cook 15-20 minutes.
What Temperature Do You Cook Keto Stuffed Mushrooms
For my recipe, I have found that 400 degrees is a perfect temperature. This will help make toppings nice and golden brown and allow the mushrooms to cook and soften up.
Can I Pre-Make These Keto Stuffed Mushrooms
You are welcome to assemble your mushrooms in advance up to 6 hours. Then just wrap loosely and place in the fridge until you are ready to bake. Then just allow a few more minutes of cooking as it will need to warm up the pan and take the chill off the mushrooms before it begins baking.
Best Way To Reheat Mushrooms
I have found that reheating these mushrooms in the oven is the best for quality. Just take your chilled mushrooms and place them on a baking sheet and cook at 350 degrees. Cook for around five minutes and come check to see if they are warmed through. Heat until they are fully heated, and then serve.
You can opt for the microwave, I just find they offer a softer texture if they don't get heated in the oven. I think a toaster oven could work as well, I haven't tried it though.
Keto Stuffed Mushrooms
I love that these stuffed mushrooms are keto friendly. I have made these in the winter months for serving at holiday parties, in the summer for cookouts, and even weeknights for a treat. I think we just have to find recipes that are delicious and stick with our dietary needs. If you want a keto appetizer or snack, give these spinach mushroom a try.
More Stuffed Mushroom Recipes
I also have a lot of stuffed mushroom recipes. They are so easy to make even my kids can do it. And now that my older children like them too they’ve become a favorite side dish in my home.
- Ham & Cheese Stuffed Mushrooms
- Pizza Chicken Stuffed Mushrooms
- Two Cheese Stuffed Mushrooms
- Mushrooms Stuffed with Sausage, Peppers, & Onions
If you are like my mother and don’t like mushrooms you probably aren’t reading this. But if you are, feel free to try any of these stuffing combinations in zucchini boats.
Or use this filling as a dip for veggies. SO good.
Ingredients
- 12 small mushrooms
- 1 cup frozen spinach thawed and drained
- 1 cup shredded mozzarella divided
- 4 oz cream cheese softened
- 8 sundried tomatoes chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat oven to 400.
- Remove stems from the mushrooms and discard or save for another use.
- Stir together half the mozzarella and the other ingredients. Divide between the mushrooms. They will overflow but the filling shrinks. Sprinkle with the rest of the mozzarella.
- Bake for 20-25 minutes. Until the mushrooms have softened and the cheese is golden.
Nutrition
Originally Published December 11, 2017. Revised and Republished on May 24, 2019.
Gail says
I made these the other night for my brother and myself. They were OK, but I found the spinach a bit overwhelming in them. I loved the filling on its own prior to baking it in the mushroom and think it would be awesome spread on keto crackers or maybe stuffed into a chicken breast. Next time I will cut back on the spinach a bit. I used a pkg of chopped spinach that by the time I thawed and squeezed dry was around a cup...maybe it is supposed to be measured before squeezing dry???
Taryn says
No, I measure after squeezing but I don't pack it in to the cup tightly. You can use less spinach if you prefer.
Stephanie says
Cyndee I'm going to try it with lacinato kale. It's a softer kale and cooks faster than other kinds. Just remove the stems and finely chop.
Cyndee says
I know this is a crazy question considering spinach is a main ingredient, but I absolutely cannot stand cooked spinach. I’ve tried numerous times since it’s so good for you. Just can’t do it. These look amazing though and I really want to try them. Could you recommend anything to take the place of the spinach?
Taryn says
Sure. I think finely chopped cooked broccoli would be a good sub. Or you can just leave out the spinach.
Katie says
I have never in my life commented or rated a recipe but these are the BEST thing I have EVER tasted. 10/10 would definitely recommend!!
Kim says
These were wonderful! We loved them so much we ran out the next day for more ingredients to make a second batch!
Catherine says
Delicious! And I can't help but think this would be great stuffed into butterflied pork chops or chicken breast as well!
Jannyne says
These were so amazing! Definitely adding these to my favourite recipes.
Jayna says
What is a serving size? The whole pan? (Wishful thinking ha!)
Taryn says
I like the way you think. Lol. I have the nutrition facts calculated for 1 mushroom so you can choose the serving size. I think 3 or 4 as a side or appetizer.
Nancy says
Could these be assembled and frozen to bake at a late time, or would they get watery?
Taryn says
Hi Nancy,
I think they would get watery. Mushrooms don't freeze well. I think you could freeze the filling though. And then just add it to fresh mushrooms right before baking.
PS says
Stuffed mushrooms are one of my favorites. This was a great easy recipe. Keep up the good work!