Low Carb Cheesy Mushroom Casserole

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    1 h 2 min

  • ready time

    ready time

    1 h 10 min

Low Carb Cheesy Mushroom Casserole

Do you like mac and cheese? Cheesy broccoli? Potatoes Au Gratin? If you like the theme you see here, you’ll love this cheesy mushroom casserole. This Keto side dish can be enjoyed at any time of year, but it’s especially great to bring to the holiday dinner table. Who doesn’t enjoy a good casserole at a potluck either? Cremini mushrooms are chopped and seasoned before packed into a casserole dish. The dish is filled with a thick, creamy sauce made with gouda cheese. Gouda cheese really flavors the dish throughout, so this is a good recipe to use “the good cheese” for! You can even use this recipe for your Keto meal prep. Trust me, you’ll want any excuse to make this dish on your diet.

Size and Serving Adjustments

The original recipe here makes just two servings. This is great for a side dish to share at mealtime or to use in your Keto meal prepping. However, you may want to double, triple, or quadruple this recipe to feed a family or to add to multiple meals. The larger casserole you make, the more baking time you will likely need. If you are doubling this recipe, add on up to 10 minutes of extra baking time in the oven. If you are making more than double this recipe, you will need to create layers of cheese sauce in between layers of mushrooms in the casserole dish. This way, the sauce reaches all the mushrooms in a deeper container.

Variations To Play With

This is an easy Keto recipe to create some variety with or put personal touches on. There are many types of smoked gouda cheeses you can choose from, or you can swap out different cheeses for the sauce. At your discretion, you can include chopped bacon or fresh herbs in the casserole. For a slight twist on the cheese sauce, reduce the sauce in the final stages of cooking a little less than normal. Stir in 1-2 tablespoons of sour cream off the stove to complete thickening the sauce and adding a new layer of flavor as well. You can even serve some sour cream on the side with the casserole as a Keto garnish.

Jessica L.

  • Net Carbs

    8.6 g

  • Fiber

    1.4 g

  • Total Carbs

    10.7 g

  • Protein

    33.3 g

  • Fats

    48.5 g

603 cals

Low Carb Cheesy Mushroom Casserole

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    8 ounce

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Italian Seasoning

    Italian Seasoning

    ½ teaspoon

  • Unsalted Butter

    Unsalted Butter

    1-½ tablespoon

  • Garlic

    Garlic

    1 teaspoon

  • Paleo Baking Flour by Bob's Red Mill

    Paleo Baking Flour by Bob's Red Mill

    1 tablespoon

  • Almond Milk, Plain Or Original, Unsweetened

    Almond Milk, Plain Or Original, Unsweetened

    ½ cup

  • Gouda Cheese

    Gouda Cheese

    1 cup, shredded

  • Gouda Cheese

    Gouda Cheese

    1 cup, shredded

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon, grated

Recipe Steps

steps 5

1 h 10 min

  • Step 1

    Preheat an oven to 400 degrees. Quarter cremini mushroom caps or chop into small pieces. In a large mixing bowl, mix the mushrooms with olive oil until the mushrooms absorb the oil. Then, toss the mushrooms with salt, pepper, and Italian seasoning. Arrange the seasoned mushrooms in a 7x5 glass baking dish. Pack the mushrooms down gently.
    Step 1
  • Step 2

    Set the mushrooms aside and make the cheese sauce. Melt the butter in a pot over low heat and cook the garlic in the butter for about 30 seconds. Stir in the flour into the garlic butter. Slowly whisk the mixture until the flour turns golden and the butter thickens.
    Step 2
  • Step 3

    Whisk in the almond milk and bring the pot to a simmer. Let the sauce simmer until you see it thicken. Reduce the heat back to a low setting and whisk in the first amount of gouda cheese. Whisk over low heat until the sauce reduces to a thick cheese sauce.
    Step 3
  • Step 4

    Pour the thickened cheese sauce over the mushroom casserole. Spread the sauce across the top and let it settle over the mushrooms. Don’t worry if the sauce is too thick to reach the bottom of the casserole dish yet. Wrap the dish in aluminum foil and bake for 20 minutes.
    Step 4
  • Step 5

    Remove the foil after 20 minutes and sprinkle the final amounts of gouda and parmesan cheese over the top of the casserole. Bake for an additional 30 minutes without any foil. Let the finished casserole cool for a few minutes before scooping and serving.
    Step 5

Comments 1

  • LisaG

    LisaG 3 years ago

    Why are you cooking these mushrooms to such an extreme?