🍄🧀 Creamy Stuffed Mushroom Dip – Low-Carb, Cheesy & Irresistible! 🌿✨ If you love mushrooms and melty cheese, this dip is going to be your new obsession. Golden, bubbly, and loaded with savory mushroom flavor, it’s perfect for sharing (or not 😉). 💡 Why you’ll love it: ✅ High in protein + keto-friendly ✅ Warm, cozy & perfect for entertaining ✅ Cheesy pull-apart goodness in every bite 📊 Macros (per serving, makes ~6): Calories: ~220 | Fat: 18g | Protein: 10g | Net Carbs: 4g 🥑 Eating keto doesn’t have to be boring. Get 100+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📙✨ Ingredients: • Mushrooms (champignons): 500g (17.6 oz) • Cream cheese: 250g (8.8 oz) • Grated mozzarella: 200g (7 oz) • Grated Parmesan: 50g (1.8 oz) (save a little for topping) • Spinach leaves • Olive oil: 2 tbsp (30 ml) • Garlic powder: 1 tsp (5 ml) • Salt and black pepper to taste • Baby spinach: 20g (0.7 oz) • Greek yogurt: 2 tbsp (30 ml) Instructions: 1) Heat olive oil in a pan and sauté finely chopped mushrooms on high heat for 5-7 minutes. Set aside a few mushrooms to slice for decoration. 2) Add garlic powder, salt, and black pepper to the pan, mix well, then toss in spinach leaves for 1 more minute. 3) In a bowl, combine cream cheese, mozzarella, most of the Parmesan (reserve some for topping), and the mushroom-spinach mixture. Mix thoroughly. 4) Transfer the mixture to a baking dish, sprinkle with the remaining Parmesan, and top with sliced mushrooms for a pretty finish. 5) Bake at 200°C (390°F) for 15-18 minutes until golden and bubbly. 6) Serve hot and enjoy the creamy, stretchy goodness! Add fresh truffle or truffle paste for an extra flavor boost. Follow 👉🏻( @courtney.ketorecipes ) to receive the fastest, delicious and more practical keto recipes on Instagram ✅🤗✨ . . . . . via: @sofiaafoodie #ketodiet #ketoweightlossjourney #healthyrecipeshare #ketomeal #ketorecipe #ketocooking #ketoforweightloss #mushroomrecipes