Mushroom Keto Casserole
A rich, creamy, and low-carb mushroom casserole that's perfect for busy weeknights. Easy to make with simple ingredients, this keto-friendly dish delivers comfort and nutrition in every bite.
Ingredients
- 1 lb fresh mushrooms any variety, sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup heavy cream full-fat
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil extra virgin preferred
- 1 tsp dried thyme or fresh thyme
- 1 tsp salt to taste
- ½ tsp freshly ground black pepper
- 1 cup cooked chicken optional, shredded
- 1 cup fresh spinach optional
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add garlic and cook for another minute.
- Add sliced mushrooms and cook for 6-8 minutes, allowing them to release moisture and turn golden brown. Season with salt, pepper, and dried thyme.
- Pour in the heavy cream and simmer for 2-3 minutes. If adding chicken or spinach, fold them in now.
- Remove from heat and stir in half of both mozzarella and Parmesan cheeses.
- Transfer the mixture to a greased 9x9-inch baking dish and top with the remaining cheese.
- Bake for 25-30 minutes, until bubbly and golden.
Notes
Let the casserole rest for 5 minutes before serving. Serve with a fresh salad or keto-friendly vegetables like roasted asparagus or steamed broccoli. You can make this casserole ahead of time by assembling it and refrigerating for up to 24 hours before baking. Add 5-10 minutes to the cook time if baking from the fridge. For variations, try adding sun-dried tomatoes, chorizo, jalapeños, or truffle oil for different flavor profiles. This recipe can be frozen for up to 3 months—just be sure to thaw overnight in the fridge before reheating.
