Keto Beef & Spinach Mushrooms
These vegan keto beef & spinach mushrooms are hearty, satisfying, and surprisingly elegant—without the guilt, carbs, or actual beef involved.
Ingredients
- 8 large portobello mushrooms stems removed
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup baby spinach chopped
- 1½ cups vegan ground beef substitute
- ½ tsp smoked paprika
- ¼ tsp chili flakes optional, but you’re spicy
- Salt and pepper to taste
- ½ cup vegan shredded cheese
- 1 tbsp nutritional yeast
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F and line a baking tray like the grown woman you are.
- Clean mushroom caps with a damp cloth—don’t drown them, they’re not houseplants.
- In a skillet, heat olive oil and sauté garlic for 1 minute until fragrant (aka life-changing).
- Add spinach and cook until wilted, about 2 minutes.
- Stir in vegan beef, paprika, chili flakes, salt, and pepper—cook for 4 more minutes.
- Remove from heat, mix in nutritional yeast and half the cheese.
- Spoon filling generously into each mushroom cap.
- Sprinkle remaining cheese over each one like you’re blessing them with dairy-free magic.
- Bake for 20–25 minutes until golden and juicy.
- Garnish with parsley. Serve hot, smug, and satisfied.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 16g
- Saturated Fat: 3.5g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 13g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 18%
- Calcium: 16%
- Vitamin C: 10%
- Magnesium: 12%
Additional Notes/Tips to Enhance Flavor
- Add a dash of balsamic vinegar for bougie depth.
- Sprinkle crushed walnuts for texture (and crunch envy).
- Don’t skip the nutritional yeast—it’s cheesy fairy dust.
- Store leftovers in the fridge, but let’s be honest, there won’t be any.
- Pair with a side salad or attitude, your choice.