Stuffed Mushrooms with Spinach & Sun-Dried Tomatoes

Servings: 12
Serving Size: 1 stuffed mushroom
Net Carbs: less than 2g per serving

Ingredients

Base

• 12 large white mushrooms with stems removed

Filling

• 2 tsp olive oil
• 1 cup frozen chopped spinach
• 3 Tbsp sun dried tomatoes, chopped
• 1 tsp garlic paste
• ½ tsp salt
• ½ cup shredded cheese
• 4 oz regular cream cheese, softened

Crumb Topping

• 3 Tbsp almond flour
• 1 Tbsp butter
• ¼ cup freshly shredded Parmesan or Roman cheese

Directions

Base & Filling

1. Preheat oven to 400 degrees Fahrenheit
2. Heat olive oil in a skillet.
3. Add spinach, garlic, sun-dried tomatoes and salt.
4. Sauté for 2 to 3 minutes on medium heat.
5. In a medium bowl blend together cream cheese and shredded cheese.
6. Add the skillet ingredients to the bowl and blend thoroughly.
7. Spoon and distribute spinach and cheese mixture onto each mushroom.

Topping

• In a separate small bowl, combine butter, cheese and almond flour to form a crumb texture.
• Sprinkle crumb topping over each mushroom.
• Bake for 20 to 25 minutes until mushrooms are softened and crumb topping is golden brown.