Keto Shrimp and Spinach Stuffed Mushrooms

Shrimp and Spinach Stuffed Mushrooms

These Shrimp and Spinach Stuffed Mushrooms are a delightful, easy-to-make appetizer or light meal, perfect for any occasion. While the exact origin is shrouded in culinary mystery, stuffed mushrooms have become a beloved dish worldwide, celebrated for their versatility and deliciousness. What makes this recipe special is the combination of savory shrimp, earthy spinach, and creamy cheese, all nestled within a juicy mushroom cap. Serve them as a sophisticated starter at your next dinner party, or enjoy them as a satisfying lunch. If you are looking for a **healthy shrimp dinner**, this is it! Readers will love how quick, flavorful, and satisfying these stuffed mushrooms are. Plus, this recipe fits perfectly into a **keto shrimp recipe** and is also a perfect **low carb shrimp and spinach stuffed mushrooms** option. It’s a **quick seafood meal** that doesn’t sacrifice taste.

Recipe Overview

Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings:4
Difficulty:Easy

Ingredients for Shrimp and Spinach Stuffed Mushrooms

  • 6 oz shrimp, chopped into small pieces
  • 8 large mushrooms, stems removed and reserved, caps cleaned
  • 1 cup spinach, chopped
  • 2 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste

Equipment Needed

  • Baking sheet
  • Small bowl
  • Knife
  • Cutting board
  • Spoon

How to Make Shrimp and Spinach Stuffed Mushrooms – Step-by-Step Instructions

Follow these simple steps to create delicious and **healthy shrimp dinner**. These **low carb shrimp and spinach stuffed mushrooms** are a surefire hit and a simple **keto shrimp recipe**. The flavor will elevate your next **quick seafood meal**.

Step 1: Prepare the Mushrooms

Preheat your oven to 375°F (190°C). Gently remove the stems from the mushrooms, and clean the caps with a damp cloth. Finely chop the reserved mushroom stems.

Step 2: Prepare the Filling

In a small bowl, combine the chopped shrimp, spinach, cream cheese, Parmesan cheese, minced garlic, and chopped mushroom stems. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.

Step 3: Stuff the Mushrooms

Spoon the shrimp and spinach mixture into the mushroom caps, filling them generously. Don’t be afraid to pile it high!

Step 4: Bake the Mushrooms

Place the stuffed mushrooms on a baking sheet. Bake for 20 minutes, or until the mushrooms are tender and the filling is cooked through and golden brown. If using regular mushrooms you may want to add a light coating of oil to the pan to prevent drying out.

Step 5: Cool and Serve

Remove the baked mushrooms from the oven and let them cool slightly before serving. Garnish with extra Parmesan cheese if desired.

What to drink with Shrimp and Spinach Stuffed Mushrooms

Pair this delicious shrimp dish with our refreshing Refreshing Keto Coconut Lime Mocktail Recipe for the perfect keto meal combination.

Tips for Making Perfect Shrimp and Spinach Stuffed Mushrooms

  • Ensure the cream cheese is softened to make mixing easier.
  • Don’t overcrowd the baking sheet; give the mushrooms enough space for even cooking.
  • For extra flavor, you can add a pinch of red pepper flakes to the filling.
  • Use large mushroom caps for maximum filling capacity.
  • Adjust the amount of salt and pepper to your personal preference.

Variations of Shrimp and Spinach Stuffed Mushrooms

For a spicier version of this **healthy shrimp dinner**, add a pinch of cayenne pepper to the filling. If you prefer chicken, you can substitute the shrimp with chopped cooked chicken for a **low carb** chicken and spinach stuffed mushroom. If you are looking for more fat, you can add cream cheese.

Serving Suggestions

Serve these Shrimp and Spinach Stuffed Mushrooms as an appetizer, a side dish, or a light meal. Garnish with fresh parsley or a sprinkle of Parmesan cheese. They pair well with a crisp salad or a light soup.

Storage Instructions

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Freezing is not recommended, as the texture of the mushrooms may change upon thawing.

Nutritional Information

Calories:175 calories per serving
Net Carbs:4 grams per serving
Protein:16 grams
Fat:9 grams
Fiber:1 gram

FAQ About Shrimp and Spinach Stuffed Mushrooms

Can I make Shrimp and Spinach Stuffed Mushrooms ahead of time?

Yes, these **low carb shrimp and spinach stuffed mushrooms** can be assembled ahead of time. Prepare the filling and stuff the mushroom caps, then store them in the refrigerator for up to 24 hours before baking. This makes preparing this **keto shrimp recipe** even more convenient.

Can I use frozen spinach for this **healthy shrimp dinner**?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the filling.

Enjoy creating this quick and delicious Shrimp and Spinach Stuffed Mushrooms recipe! Let us know how it turns out and share your results with us!

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