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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:

  1. Preheat oven to 375°F (190°C).
  2. In a pan, heat the olive oil and sauté the leeks until softened. Add the garlic and cook for another minute.
  3. Add spinach to the pan and stir until wilted. Season with salt and pepper, then set aside to cool.
  4. Clean mushrooms and remove stems. Place mushroom caps on a baking sheet.
  5. Stuff each mushroom cap generously with the leek-spinach mixture.
  6. Bake in preheated oven for 15-20 minutes or until mushrooms are tender.
  7. Allow to cool slightly before serving.

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