Creamy Mushroom Keto Casserole
This rich, low-carb casserole combines sautéed mushrooms, cream, and melted cheese into a comforting, keto-friendly dish perfect for weeknights or guests.
Ingredients
- 1 lb fresh mushrooms sliced (cremini or button)
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 cup heavy cream room temperature
- 1 cup mozzarella cheese freshly shredded
- 1 cup Parmesan cheese freshly grated
- 2 tbsp olive oil extra virgin preferred
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp salt adjust to taste
- ½ tsp black pepper freshly ground
- 1 cup cooked chicken shredded (optional)
- 1 cup fresh spinach optional
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until soft (3–4 minutes), then add garlic and cook for 30 seconds until fragrant.
- Brown mushrooms: Add mushrooms in a single layer. Let sit 2–3 minutes before stirring. Cook until golden and moisture is mostly released (5–7 minutes more).
- Add seasoning and cream: Stir in thyme, salt, and pepper. Pour in heavy cream and simmer for 2–3 minutes until slightly thickened.
- Incorporate optional ingredients: If using, stir in cooked chicken and spinach. Cook just until spinach wilts.
- Add cheese: Remove from heat and stir in half the mozzarella and Parmesan cheeses until melted and creamy.
- Assemble: Spread mixture in the prepared baking dish. Top with remaining mozzarella and Parmesan.
- Bake: Bake for 20–25 minutes, until cheese is bubbly and golden.
- Rest: Let sit for 5 minutes before serving.
Notes
For best results, don’t crowd the mushrooms—cook in batches if necessary. Optional toppings: fresh thyme or parsley for garnish. For variations, try smoked cheese, crispy bacon, or sun-dried tomatoes. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
