Looking for a deliciously creamy and keto-friendly dish? This Creamy Mushroom Keto Casserole is your new go-to! Packed with flavor and super easy to make. #KetoRecipe #MushroomLovers #ComfortFood #LowCarb #YummyEats
Ingredients:
- 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
- 1/2 teaspoon black pepper
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach (optional)
Directions:
1. Start by preheating your oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Toss in the diced onion and sauté it until it’s translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Let these cook together until the mushrooms are tender and have released their juices, which should take about 5-7 minutes.
4. Stir in the heavy cream, dried thyme, salt, and black pepper. Continue cooking for another 2-3 minutes until everything is heated through.
5. If you’re adding chicken and spinach, now’s the time! Mix them into the skillet until well combined.
6. Remove the skillet from heat and stir in half of your mozzarella and half of the Parmesan cheese. Watch as they melt into the mix!
7. Transfer everything to a greased 9x13-inch baking dish and sprinkle the remaining mozzarella and Parmesan on top.
8. Pop it into the oven and bake for 20-25 minutes, or until the cheese is nice and bubbly with that gorgeous golden brown color.
9. Let it cool for a few minutes before diving in!
Nutrition Facts (per serving, based on 6 servings):
- Calories: 350
- Protein: 25g
- Fat: 28g
- Net Carbs: 4g
- Fiber: 1g
Serving Size: 1/6 of the casserole. Enjoy this satisfying dish as a hearty meal or a side!
Ingredients:
- 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
- 1/2 teaspoon black pepper
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach (optional)
Directions:
1. Start by preheating your oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Toss in the diced onion and sauté it until it’s translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Let these cook together until the mushrooms are tender and have released their juices, which should take about 5-7 minutes.
4. Stir in the heavy cream, dried thyme, salt, and black pepper. Continue cooking for another 2-3 minutes until everything is heated through.
5. If you’re adding chicken and spinach, now’s the time! Mix them into the skillet until well combined.
6. Remove the skillet from heat and stir in half of your mozzarella and half of the Parmesan cheese. Watch as they melt into the mix!
7. Transfer everything to a greased 9x13-inch baking dish and sprinkle the remaining mozzarella and Parmesan on top.
8. Pop it into the oven and bake for 20-25 minutes, or until the cheese is nice and bubbly with that gorgeous golden brown color.
9. Let it cool for a few minutes before diving in!
Nutrition Facts (per serving, based on 6 servings):
- Calories: 350
- Protein: 25g
- Fat: 28g
- Net Carbs: 4g
- Fiber: 1g
Serving Size: 1/6 of the casserole. Enjoy this satisfying dish as a hearty meal or a side!
Looking for a deliciously creamy and keto-friendly dish? This Creamy Mushroom Keto Casserole is your new go-to! Packed with flavor and super easy to make. #KetoRecipe #MushroomLovers #ComfortFood #LowCarb #YummyEats
Ingredients:
- 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
- 1/2 teaspoon black pepper
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach (optional)
Directions:
1. Start by preheating your oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Toss in the diced onion and sauté it until it’s translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Let these cook together until the mushrooms are tender and have released their juices, which should take about 5-7 minutes.
4. Stir in the heavy cream, dried thyme, salt, and black pepper. Continue cooking for another 2-3 minutes until everything is heated through.
5. If you’re adding chicken and spinach, now’s the time! Mix them into the skillet until well combined.
6. Remove the skillet from heat and stir in half of your mozzarella and half of the Parmesan cheese. Watch as they melt into the mix!
7. Transfer everything to a greased 9x13-inch baking dish and sprinkle the remaining mozzarella and Parmesan on top.
8. Pop it into the oven and bake for 20-25 minutes, or until the cheese is nice and bubbly with that gorgeous golden brown color.
9. Let it cool for a few minutes before diving in!
Nutrition Facts (per serving, based on 6 servings):
- Calories: 350
- Protein: 25g
- Fat: 28g
- Net Carbs: 4g
- Fiber: 1g
Serving Size: 1/6 of the casserole. Enjoy this satisfying dish as a hearty meal or a side!
