Super Creamy Stuffed Mushroom Casserole! {Low Carb and Gluten Free}
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 tsp garlic powder
- 1 cup heavy cream
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 cup almond flour
- 8 oz mushrooms sliced or quartered
- 2 handfuls spinach rough chopped about 1.5 cups
- 1/3 cup greek yogurt
- 3/4 cup parmesan cheese the real stuff and not the shaker can kind
- 1/4 tsp cracked pepper
- 1/8 tsp xanthan gum *optional as a thickener
- 1/2 cup parmesan cheese finely shredded or 1/4 cup parm and 1/4 cup mozzarella*
- pinch of salt & pepper
- Carbohydrate 4.63114250146177 g
- Cholesterol 47.6835417273596 mg
- Fat 22.475781268321 g
- Fiber 1.63651872891188 g
- Protein 6.42619000460565 g
- Saturated Fat 9.11901048981955 g
- Serving Size 1 1 serving (113g)
- Sodium 133.237291833307 mg
- Sugar 2.99462377254989 g
- Trans Fat 1.1230102092711 g
- Calories 239 calories
In a large pan over medium to medium-low heat, saute the mushrooms in olive oil until they soften and release their moisture.Transfer the cooked mushrooms and spinach in a 1.5 qt baking dish.Using the same pan, heat the heavy cream, greek yogurt, pepper, and garlic powder over medium to a gentle simmer.Add the Parmesan cheese and stir frequently to thicken. If using xanthan gum, sprinkle over the sauce and continue to stir. About 5 minutesPour sauce over the mushrooms and spinach and gently toss to coat.In a small bowl, combine the breadcrumb toppings and layer ¾ths over the casserole.Cover with foil and bake at 400 for 20 minutes.Remove foil, add the remaining breadcrumbs and bake until golden brown. *I broiled mine for 5 minutes for an extra crisp!
