From Cleo Coyle: A few of our readers asked us to share low-carb recipes, and these Foolproof Stuffed Mushrooms fit the bill. Why are they foolproof? Because you won't have to worry about under- or over-cooking them. Ever.
Feel free to switch up the ricotta-spinach filling if you don't like this combo. You can try almost any combination of soft and hard cheeses and even sprinkle on breadcrumbs (or pork rind crumbs if you're following a low-carb program). For a version with meat protein, you can add crumbled (cooked) bacon, or cooked sausage, or chopped pepperoni, or any type of pre-cooked and seasoned ground meat. Whatever you choose as your filling...
Here is my easy, foolproof method
for cooking stuffed mushroom caps:
(1) 🍄 Place empty mushroom caps (open sides down) on a baking sheet or pie plate and cook for 10 minutes in a pre-heated 400 degree F. oven.
(2) 🍄 Using two forks, flip the mushroom caps and fill them.
(3) 🍄 Place the filled caps back in the 400 degree oven for 10 minutes more, and they're done!
Now for an example of said method in action...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
🍄 A Recipe Note from Cleo
Mushrooms are a great inspiration for a murder-mystery writer, which is why I eat them often. :) They're also incredibly low in carbs and calories. Five medium mushrooms clock in at about 20 calories with 3 grams of carbs, and they're fat free.
Marc and I enjoy these stuffed mushrooms as snacks in the afternoon or evening. But these elegant little bites also work beautifully served at more formal dinners or on party trays. They go great with cocktails or wine. Best of all they're quick and easy to make; and with this foolproof method, they'll come out perfectly cooked every time.
Even better, the health benefits of the humble 'shroom are many. According to WebMD, "Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also help to lessen the risk of developing serious health conditions..." And they're good sources for Selenium, Thiamin, Magnesium, and Phosphorous.
Ricotta and spinach also have health benefits, and they're my favorite combination for this recipe. May you eat with joy and in good health!
~ Cleo
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I made this batch of mushrooms on a simple glass pie plate. Easy! ~ Cleo |
with Ricotta and Spinach
Ingredients:
1/4 cup frozen chopped spinach, thawed and well drained
8 to 10 fresh mushrooms (medium to large)
1/4 cup ricotta cheese (whole or part-skim)
2 tablespoons strong, salty grated cheese (I use Romano)
1/4 teaspoon white (or black) pepper
2 tablespoons (1 ounce) shredded mozzarella cheese (whole or part-skim)
Step 1 - Make the stuffing: Thaw your chopped frozen spinach (but do not cook). Place the spinach in a colander over the sink and gently press out as much liquid as you can. (I do this hours in advance or even an entire day before. Then I place the spinach in a bowl, loosely cover it with foil and keep it in the fridge to dry it out even more.)
After your spinach is well drained, measure out 1/4 cup of it and mix it in a bowl with the ricotta, the grated Romano cheese (or your favorite hard, salty cheese), and the ground pepper. Do not add the mozzarella yet.
Step 2 - Prep the mushroom caps: Clean your mushrooms and remove the stems. Lightly scrape the inside of the caps with the tip of a small teaspoon to hollow them out a bit more. Place the mushrooms, open side down, on a baking sheet or pie plate. Bake for 10 minutes in a well pre-heated 400 degree F. oven.
Step 3 - Fill and bake: Remove the pan from the oven and, using two forks, flip over the caps. Now their open sides should be up. Fill each cap with the spinach-ricotta stuffing, garnish with a bit of shredded mozzarella and return the mushrooms to the oven for another 10 minutes. Remove the pan, plate the caps and enjoy!
Our 21st Coffeehouse Mystery
No Roast for the Weary
"A JOY TO READ!"
~ Fresh Fiction
National Mystery Bestseller
(Triple) #1 Amazon Category BestsellerFresh Fiction Readers' Selection
To Buy:
No Roast for the Weary is a culinary mystery with a killer menu of delicious recipes. Click here or on the image below to see the free illustrated guide to our book's recipe section...
Click here or the image above for
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
Our 21st Coffeehouse Mystery
No Roast for the Weary
"A JOY TO READ!"
~ Fresh Fiction
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
"Wildly Entertaining"
~ Criminal Element
National Mystery Bestseller
#1 Amazon Category BestsellerFresh Fiction Readers' Selection
& 2 Best of Year Lists
To Buy:
The Coffeehouse Mysteries are bestselling works
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
21 titles includes the added bonus of recipes.
Get a free Title Checklist of
Cleo Coyle's Books in Order
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Haunted Bookshop
Mystery...
Jack & Pen Together Again!
"Amazing and Unique"
~ Fresh Fiction
"Wildly Entertaining"
~ Criminal Element
National Mystery Bestseller
#1 Amazon Category Bestseller
#1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
& 2 Best of Year Lists
& 2 Best of Year Lists
To Buy:
The Coffeehouse Mysteries are bestselling works
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
21 titles includes the added bonus of recipes.
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
21 titles includes the added bonus of recipes.
Cleo Coyle's Books in Order
Click here or on the image below.
Haunted Bookshop
Mystery...
Jack & Pen
Together Again!
~ Fresh Fiction
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Don't miss her book news,
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Love your books, Cleo. Picked up No Roast for the Weary over the weekend. Top of my TBR pile!
ReplyDeleteThank you so much, Loretta, for supporting our work. Marc and I appreciate it, and we hope you enjoy our new (21st) Coffeehouse Mystery, No Roast for the Weary! (There will be more caffeinated adventures to come. We're writng the next one now.) Cheers for stopping by and happy reading!
DeleteWith love from NYC,
Cleo
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Thank you so much, Loretta. Marc and I hope you enjoy your return trip to our Village Blend!
Delete~ Cleo
I have read every one of the books in the Coffeehouse series and No Roast for the Weary is one of the best.
ReplyDeleteHi, Mira -- Thank you so much for the nice words about our newest Coffeehouse Mystery. No Roast for the Weary was great fun to write, especially because it involves a community of quirky writers. Marc and I are pretty quirky ourselves, and we've been writing professionally for a few decades now, so we had a fine time with this plot. We're glad to know you enjoyed it!
DeleteYour stuffed mushrooms seemed to want to jump into my mouth, but unfortunately that didn't happen:-) The recipe is very easy, so I will be glad to try and replicate it, following your quick recipe. I know they will taste delicious! Thank you for all you do to enrich our lives through cozy mysteries to delicious gourmet recipes. You and Marc are both a blessing to us fans! JOY! Luis at ole dot travel
ReplyDeleteGreetings, Luis! It is always a pleasure to read your sweet comments. Thank you so much for your kindness to us. As for these tasty stuffed mushrooms jumping into your mouth, I have requested a "taste here" button from Google but have not heard back. I'll let you know if they ever install one! :) In the meantime, Marc and I wish you all good things for spring!
DeleteWith love from NYC,
Cleo
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Thank you for the FOOLPROOF STUFFED MUSHROOMS with Ricotta & Spinach recipe. Mushrooms are a favorite of hubby's. Sounds like something he will love.
ReplyDelete2clowns at arkansas dot net
Mushrooms are so good for us, and this is a nice way to make them extra tasty. Great for snacking but also a nice appetizer for party trays. I hope you enjoy the recipe, Kay, and thanks for dropping by the Kitchen today!
Delete~ Cleo
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These sound delicious and so easy, thanks! We always love a good stuffed mushroom.
ReplyDeleteYou're very welcome, Marcia. Thanks for stopping by the Kitchen today!
Delete~ Cleo
Delightful!
ReplyDeleteI can imagine these with chevre added to the mix.
Libby - Absolutely on the chevre, along with herbs and some parm. For anyone who finds goat cheese too strong, try mixing it with a bit of cream cheese. The basic recipe is easy (and fun) to play with. Cheers for stopping by and happy springtime eating to you!
Delete~ Cleo
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