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Creamy Keto Tuscan Mushrooms

Creamy Keto Tuscan Mushrooms

So, I was browsing through my old recipes, trying to figure out what to share with you today, when I stumbled upon my Tuscan Chicken and Tuscan Salmon recipes. This was when I realized (with deep regret) that I have wronged all my fellow Keto vegetarians by keeping my Tuscan Mushroom recipe from them!

I personally think that being a vegetarian on Keto is very restrictive. This is precisely why I wouldn’t recommend it to anyone. However, my disapproval doesn’t mean much. There are many Keto vegetarians and even vegans out there, that are proving me wrong every day. And to that I say: more power to them!

But just power isn’t enough. Knowing how to make these delicious Tuscan mushrooms is a must… Hence me sharing the recipe. A couple of recommendations and notes: I prefer to use small mushrooms for the recipe, as I think they work better with the texture of the dish. However, if your mushrooms are large, simply cutting them in half with work. You will see that I use beef stock, which of course is out of question on the vegetarian diet. Feel free to use vegetable stock or just skip using stock altogether.

Keto Tuscan Mushrooms

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 5


  • 1 1/2 lbs mushrooms washed, dried with paper towel
  • 2 cups spinach
  • 3/4 cup heavy cream
  • 1/2 cup beef stock optional
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup sun-dried tomatoes can use fresh cherry tomatoes
  • 4 cloves garlic minced, can use more
  • 2 tbsp butter
  • 1 tbsp fresh chopped parsley


  • Place a large skillet over medium heat and add butter. Allow it to melt and brown a little.
  • Add garlic to the melted butter and sauté until fragrant. It's okay for it to brown a little, but, for the love of God, do NOT burn it.
  • Turn the heat up and enter our superstar mushrooms! Cook them until they are beautifully brown and caramelized from all sides.
  • When that's done, it's time to add our sun-dried tomatoes. Allow them to cook for a couple of minutes.
  • Now add heavy cream and stock, bring to a simmer and cook, while stirring, until the sauce thickens – it should significantly reduce in size. Season to taste with salt and pepper.
  • Add spinach to to the pan and cook, stirring, until it starts to wilt. Add grated Parmesan cheese and let the dish simmer, until the cheese has melted.
  • Remove from heat and garnish with fresh parsley. Serve and enjoy!
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