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These low carb Leek and Spinach Stuffed Mushrooms are a tasty and healthy snack option, packed with fiber from the greens and the savory richness of leeks.
10 mins (prep)
20 mins (cook)
Ingredients:
1 large leek, chopped Leeks
4 cups fresh spinach Spinach
12 large mushrooms, stems removed Mushrooms (large white or button)
2 tbsp olive oil Extra virgin olive oil
1 tbsp minced garlic Garlic (minced)
Pinch of salt Salt
Freshly ground black pepper Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a pan, heat the olive oil and sauté the leeks until softened. Add the garlic and cook for another minute.
- Add spinach to the pan and stir until wilted. Season with salt and pepper, then set aside to cool.
- Clean mushrooms and remove stems. Place mushroom caps on a baking sheet.
- Stuff each mushroom cap generously with the leek-spinach mixture.
- Bake in preheated oven for 15-20 minutes or until mushrooms are tender.
- Allow to cool slightly before serving.
