Keto Spinach And Blue Cheese Stuffed Mushrooms

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prep time

5 min
cook time

10 min
ready time

15 min

Keto Spinach And Blue Cheese Stuffed Mushrooms

37 ratings

These stuffed portobella mushrooms are loaded with spinach and tangy melted blue cheese. The soft textures are complemented by a topping of crushed walnuts for a little extra bite.

One mushroom makes a great lunch served alongside a green salad or some buttered asparagus. Alternatively enjoy on its own for breakfast or a brunchtime snack!

Net Carbs

2.4 g
Fiber

2.2 g
Total Carbs

5.1 g
Protein

10.8 g
Fats

21.6 g

248 cals

Quantity

Serving Size

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Portabella Mushrooms, Cooked From Fresh

2 each
Baby Spinach

1-½ cup, cut pieces
Blue Cheese

½ cup, crumbled
Walnuts

2 tablespoon, chopped
Olive Oil

1 tablespoon
Salt

¼ teaspoon
Black Pepper

⅛ teaspoon

Step 1

Preheat the oven to 400 degrees Fahrenheit. Remove the stalks from the mushrooms and wipe clean. Brush the mushrooms all over with olive oil and arrange side by side in an oven-proof dish. Transfer to the oven to bake for 5 minutes.
Step 2

Transfer the spinach to a colander and run under boiling water until just wilted.
Step 3

Remove the part cooked mushrooms from the oven. Squeeze any excess water from the spinach and layer over the tops of the mushrooms. Season each generously with salt and pepper.
Step 4

Crumble ¼ cup of blue cheese over the top of each mushroom.
Step 5

Transfer the mushrooms back to the oven for a further 4-5 minutes or until the cheese has melted and the mushrooms are tender.
Step 6

Scatter over the chopped walnuts to serve.

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Comments 30

Pumpkinbutt 3 days ago

My husband does not do keto. Yet he says these are the best stuffed mushrooms he has ever had, he 77. Reading the comments I did half feta cheese and the other half blue cheese, thinking the blue cheese would be too strong. I was wrong the blue cheese definitely won out. I guess it all depends on what you like but these are delicious. Will be a regular part of my meal planning.

0
StellarMacadamia285160 2 years ago

This is addicting delicious! Great appetizer or brunch when you use baby portabellos.

1
SpectacularArugula796938 3 years ago

Could eat this everyday!

1
Sheryl 3 years ago

Excellent recipe!! Easy & delicious!! Both my husband & I loved this recipe!! Very filling. I have made this for lunch several times.

2
LoveAvocado❤️💕💓❣️ 4 years ago

Has anyone substituted the blue cheese with another type o cheese like mozzarella or mild cheddar?

0
- StupendousKetone373559 3 years ago
  
  I used feta
  
  2
AdelB 4 years ago

I absolutely love it. WoW!!! My recommendation: be generous on the black pepper freshly grounded. It gives it a little plus. I’ll do it again !

1
SuperKale262476 4 years ago

I added bacon, no nuts. I feel like the mushroom overpowered the spinach and cheese a little next time I am going to add extra cheese and definitely sticking with the bacon! I love mushrooms so it didn't bother me but to those that are not too fond on mushrooms it definitely has the mushroom taste so you're going to have to tweak it a little

2
Anonymous 4 years ago

I added bacon before the last step. Should have gone without the salt as it came out salty with the bacon. Otherwise very tasty!

1
MyBariatricLife 5 years ago

I added a little moisture to this with lemon juice and balsamic vinegar (just a touch) and had to sub thick sliced mushrooms and feta since that is what I had on hand. I cooked it longer than suggested. I omitted the walnuts and served this over a ground beef patty. It was enjoyable.

5
- Karen 4 years ago
  
  Great suggestion!
  
  1
- recipewriter 5 years ago
  
  Thank you for your feedback.
  
  0
Eddie 5 years ago

Thanks to whomever posted this recipe. Very little hands on. Delicious enough for an everyday lunch. Addicting.

1
- recipewriter 5 years ago
  
  Thanks so much!
  
  0
Eddie 5 years ago

Changed quite a bit. Mushroom caps in 400° oven for 15-18 mins. Wilted my baby spinach in a small fry pan using Earth Balance avacado spread. Use pepper but do not add salt. Used Gouda cheese. Back in oven for 10 mins. This was filling and delicious. Ingredients are so interchangeable.

6
Kj 5 years ago

This looks yummy. Is it one per serving or 2? thanks

0
- joan 5 years ago
  
  Read from previous post- 1 - 4” mushroom
  
  1
Bree 5 years ago

Delicious and my 3 year old son loved it too

1
- recipewriter 5 years ago
  
  Awesome, glad you both enjoyed :)
  
  1
Hollie 5 years ago

I loved it blue cheese yum!

0
- recipewriter 5 years ago
  
  Glad you liked it :)
  
  0
crovadore28fc00 5 years ago

I substituted blue cheese with Shredded mozzarella cheese cause I didn’t have blue cheese at home and is just as good!! 😋

4
Julie 5 years ago

Is there a substitute ffg or the blue cheese?

0
Marina 5 years ago

Undercooked. Mushrooms need at least another 10-15 minutes.

1
- FluffyAndFabulous 4 years ago
  
  I bake mine prior to get the liquid out, then top and bake until cheese melts.. I also sautéed spinach first.
  
  1
Mac72 5 years ago

It’s okay but way too salty. 1.5 cups of spinach wasn’t enough to cover both mushrooms so I had to double that and I used feta instead of blue cheese but it wouldn’t melt even after 15 minutes in the oven and then broiling it. Definitely cut down on the salt at least by 1/2 of what the recipe calls for.

0
Jule 5 years ago

My new favorite breakfast lunch and dinner! I made 2 but forgot I left my blue cheese at work so i put 1Slice of provolone cheese. Tomorrow I’ll bring my other mushroom to work and put the blue cheese on it. So good!

0
- recipewriter 5 years ago
  
  Thank you very much!
  
  0
MrsSuperDJF 5 years ago

Yummy! My new favorite side dish.

0
- recipewriter 5 years ago
  
  Thank you :)
  
  0

Keto Spinach And Blue Cheese Stuffed Mushrooms

Ingredients

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Comments 30