Hungry? Try stuffed mushrooms with cream cheese and spinach. A quick and easy low carb recipe you'll love!
It doesn't always have to be hearty. A low-carb dish that makes you full and tastes mega delicious, I show you today.
For me, stuffed mushrooms with cream cheese and spinach regularly end up on the table.
Once you've tried it, I'm sure it will be the same for you. The big advantage is that the dish is ready very quickly and easily.
Try this low carb vegetable casserole!
On top of that are stuffed mushrooms with cream cheese
- Low carb
- Lactose-free (if you use lactose-free cream cheese)
- Without egg
- Without meat
- prepared in a few minutes
You can cook the mushrooms in the oven or on the grill.
At the grill it works better if you reach for Portobello mushrooms. They are visually like mushrooms, but much larger. There is no difference in taste.
What you should keep in mind, though, is that the mushrooms are largely water. This means that they will shrink quite a bit in the oven. They lose certainly 1/4 of their original size. Therefore: Better prepare a little too much than too little :)
Too many mushrooms? This is how you dry them properly!
By the way, the filling tastes delicious even without mushrooms. So if you have too much of them, you can put them in the oven without mushrooms.
Stuffed mushrooms with cream cheese and spinach
Ingredients
- 12 large mushrooms
- 1 Garlic clove
- 1 Spring onion
- 2 EL Olive oil
- 150 g Leaf spinach
- 100 g Cream cheese
- 50 g grated Emmental
- 3 EL chopped red bell bell pepper
- Salt and pepper to taste
Anleitung
- Heat the oven to 180° top-bottom heat. Line a baking tray with baking paper.
- Clean the mushrooms and remove the stems. Spread the mushroom heads on the baking tray. The hollow side faces up. Leave them in the oven for about 5 minutes.
- Chop garlic and onion, fry them in olive oil. Add the spinach, stir and wait until it collapses. Season with salt and pepper. Squeeze out the water. To do this, put the spinach in a sieve and squeeze out the water with a spoon.
- Mix spinach, cream cheese, Emmental cheese and the bell pepper pieces in a bowl. Add salt and pepper and taste.
- Take the mushrooms out of the oven, fill the cream cheese mixture into the mushrooms. Put them in the oven. After about 4 minutes, the cream cheese should have a light colors and the Emmentaler should be melted.
- Stuffed mushrooms taste really delicious if you sprinkle fresh parsley on them before serving.
Notes
- 5.9 g carbohydrates
- 14,8 g protein
- 35 g fat
Nährwerte
Stuffed mushrooms taste best when you eat them very fresh.
When reheated, they become quite mushy, which does nothing for the taste, but visually they are no longer a highlight.
What side dishes are perfect for stuffed mushrooms
Now, this depends a bit on whether you want to enjoy the dish low carb or, if a few carbs are okay.
For those who eat low carb, a salad goes wonderfully with the mushrooms. Also pan-fried zucchini with spices, salt and a little olive oil tastes delicious with the mushrooms.
These vegetables are low carb suitable!
There are quite a few low carb vegetables that you can combine. Or even Halloumi grilled cheese.
For those who are not so particular about low carb, I can recommend potatoes with fresh parsley. Apart from rice and pasta, everything tastes good with mushrooms.
Is it allowed to warm up mushrooms?
Our conclusion
Stuffed mushrooms with cream cheese are a meal that can be prepared in no time. They taste very juicy and are perfect for days when you are looking for a light meal.
But do not forget: The mushrooms lose much of their original size. So better make some more before you are hungry :)
Good luck!
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