Four-Ingredient Keto Spinach Feta Stuffed Mushrooms

Name: Four-Ingredient Keto Spinach Feta Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Yield: 6

keto low-carb four ingredient mushrooms spinach feta vegetarian appetizer

Appetizers

These elegant stuffed mushrooms feature a simple but flavorful filling of spinach, feta cheese, and cream cheese that transforms humble button mushrooms into a sophisticated appetizer with just 3g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 20

Ingredients

18 caps18 caps large button mushrooms, stems removed
300g10 oz frozen spinach, thawed and drained
115g4 oz feta cheese, crumbled
115g4 oz cream cheese, softened

Instructions

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
Remove stems from 18 caps18 caps large button mushrooms and scrape out gills with a spoon to create more space for filling. Arrange cap-side down on the prepared baking sheet.
Squeeze 300g10 oz frozen spinach very dry using your hands or a clean kitchen towel to remove as much moisture as possible.
In a bowl, mix the well-drained spinach with 115g4 oz cream cheese and 115g4 oz feta cheese until well combined. Season with salt and pepper to taste.
Divide the spinach mixture evenly among the mushroom caps, mounding it slightly.
Bake for 18-20 minutes until mushrooms are tender and filling is heated through and lightly golden on top.
Serve warm as an appetizer or side dish.

Ingredients

id: large_button_mushrooms metric: 18 caps imperial: 18 caps name: large button mushrooms, stems removed
id: frozen_spinach metric: 300g imperial: 10 oz name: frozen spinach, thawed and drained
id: feta_cheese metric: 115g imperial: 4 oz name: feta cheese, crumbled
id: cream_cheese metric: 115g imperial: 4 oz name: cream cheese, softened

Instructions

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
Remove stems from {large_button_mushrooms} and scrape out gills with a spoon to create more space for filling. Arrange cap-side down on the prepared baking sheet.
Squeeze {frozen_spinach} very dry using your hands or a clean kitchen towel to remove as much moisture as possible.
In a bowl, mix the well-drained spinach with {cream_cheese} and {feta_cheese} until well combined. Season with salt and pepper to taste.
Divide the spinach mixture evenly among the mushroom caps, mounding it slightly.
Bake for 18-20 minutes until mushrooms are tender and filling is heated through and lightly golden on top.
Serve warm as an appetizer or side dish.

Tips

Mushroom Prep: Choose large, uniform mushrooms and remove stems and gills to create maximum space for the filling.

Spinach Drainage: This is crucial - squeeze spinach as dry as possible to prevent watery stuffed mushrooms. Use a clean kitchen towel for best results.

Cheese Temperature: Use room temperature cream cheese for easier mixing and smoother consistency.

Moisture Prevention: Pat mushroom caps dry before filling to reduce excess moisture during baking.

Filling Texture: The mixture should hold together well but not be too thick. Add a little more cream cheese if it seems dry.

Doneness Check: Mushrooms should be tender when pierced with a knife, and filling should be hot throughout.

Carb Count: Approximately 3g net carbs per serving (3 mushrooms), making this perfect for ketogenic eating.

Make-Ahead: Can be assembled up to 4 hours ahead and refrigerated until ready to bake. Add 5 minutes to cooking time if baking from cold.