Description
A delicious and creamy mushroom casserole perfect for a keto diet, featuring fresh mushrooms, cheese, and optional chicken and spinach.
Ingredients
Scale
- 1 pound of fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are soft and have released their moisture, about 5-7 minutes.
- Stir in the heavy cream, dried thyme, salt, and black pepper. Cook for an additional 2-3 minutes until the mixture is heated through.
- If using, add the shredded chicken and spinach to the skillet, mixing well to combine.
- Remove the skillet from heat and stir in half of the mozzarella cheese and half of the Parmesan cheese until melted and well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Notes
- For added flavor, consider incorporating cooked bacon or sausage into the casserole.
- You can substitute the mushrooms with other low-carb vegetables like zucchini or cauliflower for a different twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg