Keto Spinach And Blue Cheese Stuffed Mushrooms

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    15 min

Keto Spinach And Blue Cheese Stuffed Mushrooms

36 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

Keto Spinach And Blue Cheese Stuffed Mushrooms

#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

  • Portabella Mushrooms, Cooked From Fresh

    Portabella Mushrooms, Cooked From Fresh

    2 each

  • Baby Spinach

    Baby Spinach

    1-½ cup, cut pieces

  • Blue Cheese

    Blue Cheese

    ½ cup, crumbled

  • Walnuts

    Walnuts

    2 tablespoon, chopped

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 6

15 min

  • 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 1
  • Step 2

    Transfer the spinach to a colander and run under boiling water until just wilted.
    Step 2
  • 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 3
  • Step 4

    Crumble ¼ cup of blue cheese over the top of each mushroom.
    Step 4
  • 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 5
  • Step 6

    Scatter over the chopped walnuts to serve.
    Step 6

Comments 29

  • StellarMacadamia285160

    StellarMacadamia285160 a year ago

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

    • SpectacularArugula796938

      SpectacularArugula796938 2 years ago

      Could eat this everyday!

      • Sheryl

        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.

        • LoveAvocado❤️💕💓❣️

          LoveAvocado❤️💕💓❣️ 3 years ago

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

          • StupendousKetone373559

            StupendousKetone373559 2 years ago

            I used feta

        • AdelB

          AdelB 3 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 !

          • SuperKale262476

            SuperKale262476 3 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

            • Anonymous

              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!

              • MyBariatricLife

                MyBariatricLife 4 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.

                • Karen

                  Karen 4 years ago

                  Great suggestion!

                • recipewriter

                  recipewriter 4 years ago

                  Thank you for your feedback.

              • Eddie

                Eddie 4 years ago

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

                • recipewriter

                  recipewriter 4 years ago

                  Thanks so much!

              • Eddie

                Eddie 4 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.

                • Kj

                  Kj 4 years ago

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

                  • joan

                    joan 4 years ago

                    Read from previous post- 1 - 4” mushroom

                • Bree

                  Bree 4 years ago

                  Delicious and my 3 year old son loved it too

                  • recipewriter

                    recipewriter 4 years ago

                    Awesome, glad you both enjoyed :)

                • Hollie

                  Hollie 4 years ago

                  I loved it blue cheese yum!

                  • recipewriter

                    recipewriter 4 years ago

                    Glad you liked it :)

                • crovadore28fc00

                  crovadore28fc00 4 years ago

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

                  • Julie

                    Julie 4 years ago

                    Is there a substitute ffg or the blue cheese?

                    • Marina

                      Marina 4 years ago

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

                      • FluffyAndFabulous

                        FluffyAndFabulous 3 years ago

                        I bake mine prior to get the liquid out, then top and bake until cheese melts.. I also sautéed spinach first.

                    • Mac72

                      Mac72 4 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.

                      • Jule

                        Jule 4 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!

                        • recipewriter

                          recipewriter 4 years ago

                          Thank you very much!

                      • MrsSuperDJF

                        MrsSuperDJF 4 years ago

                        Yummy! My new favorite side dish.

                        • recipewriter

                          recipewriter 4 years ago

                          Thank you :)