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These creamy Greek-Style Stuffed mushrooms are filled with Mediterranean flavors like , feta, spinach, garlic, and oregano. To keep them low carb and keto friendly I used almond flour in place of traditional bread crumbs. Simple enough to make any time. yet rich and decadent to serve for a party or gathering. These Greek-style stuffed mushrooms are a sure way to please a crowd.
Greek Style Stuffed Mushrooms | Low Carb | Keto
Ingredients:
16 oz packages whole mushrooms, stems removed
5 oz fresh spinach
5 oz cream cheese
1/2 cup feta cheese
1/2 cup mozzarella cheese
2 t butter
1 clove garlic
4 T chopped onion
1/2 t dried oregano
salt and pepper to taste (approx 1/8 teaspoon of each)
Topping:
2 T almond flour
2 T Parmesan cheese
(optional: can omit almond flour and use 4 T Parmesan cheese)
5 T butter, melted
2 T fresh lemon juice
1 to 2 T water
Directions:
1.Heat 2 teaspoons of butter in a non stick skillet. Add onion and garlic and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool.
2. In a medium bowl, combine cream cheese, sauteed vegetables, oregano, salt, and pepper with feta and mozzarella cheese.
3. In a small bowl, combine almond flour and Parmesan cheese. Set aside. In second small bowl combine melted butter and lemon juice. Set aside.
4. Preheat oven to 350 degrees. Line up mushroom caps in a baking dish sprayed with non stick spray. Carefully stuff each mushroom cap with stuffing. Top each mushroom with almond flour and Parmesan cheese mixture. Drizzle melted butter and lemon juice over the mushroom. Optionally, add 1 to 2 tablespoons of water to the bottom of your baking dish - I do this keep the mushrooms moist while baking. Place mushrooms in oven and cook for approximately 20-25 minutes until mushrooms are browned