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Keto Spinach Mushroom Casserole
Experience a delectable combination of flavors with this Keto Spinach Mushroom Casserole. Packed with nutrient-rich spinach, earthy mushrooms, and a creamy cheese sauce, this casserole is a satisfying and low-carb option for your keto-friendly menu. Enjoy the comforting textures and savory taste of this dish as it fills your kitchen with delightful aromas. Whether served as a side dish or a main course, this keto spinach mushroom casserole is sure to become a family favorite.
40 minutes230 Calories6 Servings
Ingredients
Fresh Spinach Leaves10 ounces 
Mushrooms (sliced)8 ounces 
Finely Chopped Onion (Small)1 
Garlic (minced)2 cloves 
Butter2 tablespoons 
Heavy Cream1 cup 
Shredded Mozzarella Cheese1 cup - Grated Parmesan Cheese1/4 cup
Dried Thyme1/2 teaspoon 
Salt and Pepperto taste
Instructions
- 1Preheat your oven to 375°F (190°C). Grease a casserole dish with cooking spray or butter.
- 2In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
- 3Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
- 4Add the fresh spinach leaves to the skillet and cook until wilted. Season with salt, pepper, and dried thyme.
- 5In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce the heat to low.
- 6Stir in the shredded mozzarella cheese and grated Parmesan cheese into the simmering cream. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- 7Combine the spinach and mushroom mixture with the creamy cheese sauce, ensuring that everything is evenly coated.
- 8Transfer the mixture to the greased casserole dish, spreading it out evenly.
- 9Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbling.
- 10Remove from the oven and let it cool for a few minutes before serving.
