**Creamy Mushroom Keto Casserole**
Indulge in this rich and savory keto casserole that’s perfect for any night of the week!
#KetoEats #LowCarb
**Ingredients:**
- 1 pound of fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach (optional)
**Directions:**
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Toss in the minced garlic and sliced mushrooms. Sauté until the mushrooms are softened and have released their moisture, around 5-7 minutes.
4. Stir in the heavy cream, dried thyme, salt, and black pepper, cooking for an additional 2-3 minutes until everything is warmed through.
5. If you're adding chicken and spinach, throw them into the skillet now and mix until combined.
6. Remove the skillet from the heat and incorporate half of the mozzarella and half of the Parmesan cheese, stirring until melted and well combined.
7. Transfer this creamy mixture into a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
8. Bake in your preheated oven for 20-25 minutes, or until the cheese is all bubbly and golden brown.
9. Let it cool for a few minutes before diving in!
**Nutritional Values (per serving, based on 6 servings):**
- Calories: 320
- Fat: 25g
- Carbohydrates: 4g
- Protein: 20g
**Serving Size:** 1/6 of the casserole
Delight in this creamy, cheesy goodness that fits perfectly into your keto lifestyle!
#KetoCasserole #MushroomLovers #HealthyEating #ComfortFood #Foodie**Creamy Mushroom Keto Casserole**
Indulge in this rich and savory keto casserole that’s perfect for any night of the week! #KetoEats #LowCarb
**Ingredients:**
- 1 pound of fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach (optional)
**Directions:**
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Toss in the minced garlic and sliced mushrooms. Sauté until the mushrooms are softened and have released their moisture, around 5-7 minutes.
4. Stir in the heavy cream, dried thyme, salt, and black pepper, cooking for an additional 2-3 minutes until everything is warmed through.
5. If you're adding chicken and spinach, throw them into the skillet now and mix until combined.
6. Remove the skillet from the heat and incorporate half of the mozzarella and half of the Parmesan cheese, stirring until melted and well combined.
7. Transfer this creamy mixture into a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
8. Bake in your preheated oven for 20-25 minutes, or until the cheese is all bubbly and golden brown.
9. Let it cool for a few minutes before diving in!
**Nutritional Values (per serving, based on 6 servings):**
- Calories: 320
- Fat: 25g
- Carbohydrates: 4g
- Protein: 20g
**Serving Size:** 1/6 of the casserole
Delight in this creamy, cheesy goodness that fits perfectly into your keto lifestyle! #KetoCasserole #MushroomLovers #HealthyEating #ComfortFood #Foodie
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