Keto Spinach and Egg Stuffed Mushrooms

These spinach and egg stuffed portobello mushrooms are an amazingly easy, and delicious, way to impress your friends and family. Perfect for breakfast. brunch, or even a light dinner, they are gluten-free, low carb, and packed with protein.

Looking for more low carb and keto breakfast recipe ideas? Give these Instant Pot Crustless Quiche Lorraine or Keto Salmon Eggs Benedict a try!

Photo of a Keto Spinach and Egg Stuffed Mushroom on a white plate with a platter of them in the background.
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MORE KETO & LOW BREAKFAST AND BRUNCH RECIPES

Cheesy Cauliflower Hash Browns | Cream Cheese Pancakes


If you are looking for a recipe to impress your friends and family this is it!

I am always trying to come up with fun and delicious breakfast ideas. I mean, it is super easy to fall into a breakfast rut right?

After a while, we all get tired of the same old same old for breakfast. They say it is the most important meal of the day, but I have found that it is usually the meal that gets the least amount of love.

You can only eat eggs and bacon so many times before you start to lose interest in breakfast altogether.

I switch it up with pancakes, and french toast, or omelets, etc. but still, you just want something that is going to get you excited about eating versus just cramming a forkful of food in your face.

Amiright?

Plus, being keto, it adds another wrinkle to the situation.

Trying to stick to a keto diet requires some thought, and planning, especially in the beginning.

You don't want to get bored, or frustrated in any way because it can cause those carb cravings to come back full force. Changing up your routine and encouraging excitement about what you are eating is key to sticking to your new way of living.

So, on the weekends, I like to make something that feels new, and exciting, to keep that momentum going.

A huge plus is when I can come up with recipes that the non-keto peeps love too and this is one of those recipes!

The Mr absolutely loves this dish and that my friends is a HUGE deal.

If I can win him over I am a very happy camper!


Photo of the ingredients needed to make Keto Spinach and Egg Stuffed Mushrooms on a wooden table.


INGREDIENTS NEEDED TO MAKE KETO SPINACH AND EGG STUFFED MUSHROOMS

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS




Six photos of the process of making Keto Spinach and Egg Stuffed Mushrooms.



HOW TO MAKE KETO SPINACH AND EGG STUFFED MUSHROOMS


STEP 1

Preheat oven to 400 degrees F.

STEP 2

Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.

STEP 3

Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.

STEP 4

Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.

STEP 5

While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp. Place on a paper towel.

STEP 6

Reduce the heat to medium and add the baby spinach to the skillet, saute until the spinach wilts and is heated through,

STEP 7

Add the cream cheese to the pan. Stir together until cream cheese has melted.

STEP 8

Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.


Six more photos of the process of making Keto Spinach and Egg Stuffed Mushrooms.



STEP 9

Divide the creamed spinach into 4 portions.

STEP 10

Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.

STEP 11

Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.

STEP 12

Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.

STEP 13

Chop the bacon.

STEP 14

Remove the mushrooms from the oven and top with chopped parsley and bacon.



Overhead photo of Keto Spinach and Egg Stuffed Mushrooms on a baking sheet with one on a spatula closer to the camera.



FAQS ABOUT KETO SPINACH AND EGG STUFFED MUSHROOMS


I couldn't fit the egg into the mushroom "cup". When buying your mushrooms, look for large round mushrooms that are curved or cup-shaped. Stay away from flat-bottomed ones. Also, if your mushrooms are on the smaller side, you can scoop out a bit of the mushroom "flesh" when you scrape out the ribs/gills of the mushroom. Be careful not to scoop through the mushroom bottom. 

Can I use a different cheese in this recipe? Sure, try using mozzarella, Monterey Jack, or gouda. 

How do I store leftover Keto Spinach and Egg Stuffed Mushrooms? Unfortunately, they don't store very well. Mushrooms tend to get a bit "slimy" in the fridge. That however hasn't stopped me from doing it. I just placed the leftover mushrooms in an airtight container in the refrigerator and heating them up in the microwave the next day.


Photo of three Keto Spinach and Egg Stuffed Mushrooms on a white platter.


Last thoughts about Hasselback Zucchini


I know I keep going on and on about these mushrooms but I just can't help myself. They are THAT good!

My photographer is not keto, neither is her husband, but they both adored this recipe, as well as her gluten-free MIL. Her husband said, "I feel like we are so fancy right now". 

I love that!

This really is the perfect dish to serve for a holiday brunch. Christmas, New Year, Easter, Mother's Day..... if you put this on the table it is sure to make everyone that is dining feel like they are special.

Of course, I love making them just for the Mr and I so we can feel "special" on a regular ol' weekend.

Especially right now I am looking for any reason to feel fancy and special, even if I serve this in my jammies 🤣


Closeup photo of a Keto Spinach and Egg Stuffed Mushroom cut open with egg yolk running out on a white plate.


MORE KETO AND LOW CARB "STUFFED" RECIPES





Keto Spinach and Egg Stuffed Mushrooms

Keto Spinach and Egg Stuffed Mushrooms

Yield: 4 servings
Author: Bobbi Hass-Burleson
These spinach and egg stuffed portobello mushrooms are an amazingly easy, and delicious, way to impress your friends and family. Perfect for breakfast. brunch, or even a light dinner, they are gluten-free, low carb, and packed with protein.

Ingredients

  • 4 large portobello mushrooms (look for large mushrooms with a good bowl shape vs flat mushrooms)
  • 4 teaspoons extra virgin olive oil
  • Pink sea salt
  • Fresh cracked black pepper
  • 2 slices of bacon
  • 1 pound fresh baby spinach
  • 3 ounces cream cheese
  • 2 tablespoons sour cream
  • 3 tablespoons Parmesan cheese
  • 1/4 teaspoon organic garlic powder
  • 1/4 teaspoon organic onion powder
  • 4 large eggs
  • 1/2 cup white cheddar cheese, shredded
  • Fresh flat-leaf parsley, chopped for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
  3. Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.
  4. Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.
  5. While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp. Place on a paper towel.
  6. Reduce the heat to medium and add the baby spinach to the skillet, saute until the spinach wilts and is heated through,
  7. Add the cream cheese to the pan. Stir together until cream cheese has melted.
  8. Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.
  9. Divide the creamed spinach into 4 portions.
  10. Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
  11. Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.
  12. Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
  13. Chop the bacon.
  14. Remove the mushrooms from the oven and top with chopped parsley and bacon.

Calories

347.44

Fat (grams)

26.89

Sat. Fat (grams)

11.48

Carbs (grams)

9.67

Fiber (grams)

3.68

Net carbs

5.99

Sugar (grams)

2.92

Protein (grams)

19.37

Sodium (milligrams)

654.06

Cholesterol (grams)

235.84

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.

Keto, Low Carb, Gluten-Free, Brunch
Breakfast
American
Did you make this recipe?
Tag @BobbisKozyKtchn on instagram and hashtag it #BobbisKozyKtchn
Created using The Recipes Generator


Keto Spinach and Egg Stuffed Mushrooms - These spinach and egg stuffed portobello mushrooms are an amazingly easy, and delicious, way to impress your friends and family. Perfect for breakfast. brunch, or even a light dinner, they are gluten-free, low carb, and packed with proteins. #keto #lowcarb #glutenfree #spinach #eggs #mushroom #cheese #breakfast #brunch #recipe




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