Keto Spinach Mushroom Bake Recipe

About this recipe

A delicious and low-carb baked dish featuring spinach, mushrooms, and sharp cheese, perfect for a satisfying keto-friendly dinner.

Ingredients

• 125 g Cremini Mushroom
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 1 pack (1 kg) Amul Diced Cheddar
• 25 g Parsley
• 2 ltr Figaro Extra Light Olive Oil
• 200 g Organigram Chia Seeds
• 250 g Spinach - Chopped
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a casserole dish with olive oil.
2. 2. Cook 1 cup of fresh spinach in a skillet over medium heat for 2-3 minutes until wilted. Remove from heat and drain any excess liquid.
3. 3. Slice 3 medium mushrooms and sauté them in the same skillet for 3-4 minutes until tender. Set aside.
4. 4. In a mixing bowl, combine 1/4 cup of chia seeds with 1/2 cup of water and let it sit for 5 minutes to thicken. Then, whisk together the chia mixture, 1/2 cup of unsweetened almond milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. 5. Add the cooked spinach, sautéed mushrooms, 1 cup of shredded sharp cheddar cheese, and 2 tablespoons of finely chopped fresh parsley to the egg mixture. Stir until well combined.
6. 6. Pour the mixture into the prepared casserole dish and spread it evenly. Sprinkle 1/4 cup of almond flour evenly over the top to create a crispy topping.
7. 7. Bake in the preheated oven for 30 minutes, or until a knife inserted in the center comes out clean and the topping is golden brown.
8. 8. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your keto-friendly spinach mushroom bake!