Elegant & Easy: My Favorite Low-Carb Mushroom & Goat Cheese Casserole

There are some flavor combinations that just feel a little fancy, you know? For me, mushrooms and tangy goat cheese are definitely one of them. I remember adding just a tiny pinch of nutmeg to an egg dish once on a whim, and discovering how magical it was with spinach and cheese – that little secret found its way into this casserole, and I’ve never looked back!

This Low-Carb Mushroom & Goat Cheese Casserole looks impressive enough for brunch guests but is secretly SO easy to make on a weeknight. It’s savory, satisfying, packed with veggies, and fits perfectly into a low-carb or keto lifestyle. It’s become one of my absolute favorites, and I think it will be one of yours too!

Why This Recipe is a Keeper

• Sophisticated Flavors, Simple Prep: Earthy mushrooms, tangy goat cheese, fresh spinach, and savory aromatics come together beautifully, yet the process is mostly just sautéing and baking!
• Looks Gorgeous, Tastes Better: It bakes up beautifully golden and makes a lovely presentation, whether you’re serving it for a special brunch or just treating yourself.
• Low-Carb & Vegetarian Dream: Packed with protein and healthy fats, low in carbs, and completely vegetarian, it ticks all the right boxes for a feel-good meal.

Gather Your Ingredients

Here’s what you’ll need for this delightful bake:

• Cremini Mushrooms: 12 oz – these little brown mushrooms have great flavor! Wipe them clean and slice ’em up.
• Fresh Spinach: 3 cups packed. It looks like a lot, but it wilts down beautifully.
• Garlic: 2 large cloves, minced. Essential for flavor!
• Green Onions: 2 medium ones, thinly sliced. Adds a mild oniony bite.
• Olive Oil: 2 teaspoons, for sautéing.
• Large Eggs: 13 of them! The star of the casserole.
• Milk: 6 tablespoons. Just a splash for texture – 2% or whole milk works well.
• Soft Goat Cheese: 3 oz. Tangy, creamy goodness! If it’s very firm, let it sit out briefly to soften for easier crumbling.
• Dried Thyme: ¼ teaspoon. Complements the mushrooms wonderfully.
• Ground Nutmeg: Just ⅛ teaspoon (a pinch!). Trust me, it adds a lovely warmth without tasting like nutmeg.
• Kosher Salt & Black Pepper: ¼ teaspoon of each to start, adjust as needed!

Let’s Get Cooking!

1. Get Set: First, position an oven rack in the center and preheat your oven to 360°F (180°C). Lightly grease a 9×9 inch or 11×7 inch baking dish.
2. Brown Those Mushrooms: Heat the olive oil in a big skillet over medium-high heat. Add the sliced mushrooms. Try not to crowd the pan (cook in batches if needed!) so they get nicely browned instead of just steaming. Cook, stirring occasionally, for about 3-5 minutes until tender and golden.
3. Wilt the Greens: Add the minced garlic and the packed spinach to the skillet. Stir it all together constantly for about 2-3 minutes, just until the spinach wilts right down. Stir in the dried thyme, take the skillet off the heat, and give it a light season with salt and pepper.
4. Layer the Goodness: Spread the mushroom and spinach mixture evenly in your prepared baking dish. Sprinkle the sliced green onions over the top. Now, crumble about half (1.5 oz) of the goat cheese evenly over the veggies.
5. Whisk the Eggs: In a large bowl, crack all 13 eggs. Add the milk, that tiny pinch of nutmeg, ¼ tsp salt, and ¼ tsp pepper. Whisk everything together really well until it’s uniform and maybe even a little frothy.
6. Pour & Top: Gently pour the egg mixture over the vegetables and cheese in the dish. Crumble the other half (1.5 oz) of the goat cheese evenly over the top of the eggs.
7. Bake Away: Slide the dish into your preheated oven. Bake for 30 to 35 minutes. You’re looking for the eggs to be fully set (no jiggle in the middle) and the edges to be lightly golden.
8. Rest is Best: Carefully take the casserole out and let it cool for at least 5 minutes before you slice into squares. This helps it set up perfectly. Serve it warm!

Expert Tips & Variations

• Mushroom Magic: Getting a good brown sear on the mushrooms adds tons of flavor, so don’t rush that step!
• Salt Check: Goat cheese varies in saltiness. Taste yours before adding the full amount of salt to the eggs, especially if you’re sensitive to salt.
• Cheese Swap? While goat cheese is key here, crumbled feta could work in a pinch for a different (but still delicious) flavor profile.
• Mushroom Mix-Up: Feel free to use a mix of mushrooms like cremini, shiitake, or oyster for more complex flavor.

Make-Ahead Marvel: Meal Prep Tips

This casserole is fantastic for meal prepping!

• Bake and Cool: Prepare the casserole completely and let it cool thoroughly.
• Store Smart: Cover the dish tightly with foil or plastic wrap, or transfer individual slices into airtight containers. It keeps well in the refrigerator for 3-4 days.
• Reheat Gently: Enjoy cold or reheat slices gently. The microwave works (start with 45-60 seconds on medium power), or pop slices into a toaster oven until warmed through to maintain texture.

Serving Suggestions

This Low-Carb Mushroom & Goat Cheese Casserole is delightful just as it is, but also pairs nicely with:

• A simple arugula salad with a lemon vinaigrette.
• Sliced avocado or fresh tomatoes.
• Enjoy it for a satisfying breakfast, a lovely brunch, or a light vegetarian dinner!

Low-Carb Mushroom & Goat Cheese Casserole

This easy-to-make vegetarian low-carb casserole features earthy mushrooms, tender spinach, and tangy goat cheese for a flavorful and satisfying meal suitable for breakfast, brunch, or a light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 33 minutes mins

Total Time 48 minutes mins

Servings 9

Calories 154 kcal

Equipment

• 9x9 inch or 11x7 inch baking dish (approx. 2-quart capacity)
• Large skillet
• Large bowl
• Whisk or fork

Ingredients

  

• 12 oz cremini mushrooms approx. 340g, wiped clean and sliced
• 3 cups packed fresh spinach leaves
• 2 large cloves garlic minced
• 2 medium green onions thinly sliced
• 2 teaspoons olive oil
• 13 large eggs
• 6 tablespoons milk 2% or whole recommended
• 3 oz soft goat cheese approx. 85g
• ¼ teaspoon dried thyme
• ⅛ teaspoon ground nutmeg a small pinch
• ¼ teaspoon kosher salt or to taste
• ¼ teaspoon fresh-ground black pepper or to taste

Instructions

 

• Preheat Oven and Prep Dish: Arrange an oven rack in the center position and preheat your oven to 360°F (180°C). Lightly grease your 9x9 inch or 11x7 inch baking dish with nonstick spray or olive oil.
• Sauté Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced mushrooms in a single layer if possible (cook in batches if necessary to avoid crowding). Cook, stirring occasionally, until browned and tender, about 3-5 minutes.
• Wilt Spinach and Aromatics: Add the minced garlic and packed spinach leaves to the skillet with the mushrooms. Stir continuously until the spinach wilts down significantly, about 2-3 minutes. Stir in the dried thyme. Remove from heat and season lightly with salt and pepper.
• Layer Vegetables and Cheese: Spread the cooked mushroom and spinach mixture evenly across the bottom of the prepared baking dish. Scatter the sliced green onions over the vegetables. Crumble about half (1.5 oz) of the goat cheese evenly over the vegetable layer.
• Prepare Egg Mixture: In a large bowl, crack the 13 large eggs. Add the 6 tablespoons of milk, the pinch of ground nutmeg, ¼ tsp salt, and ¼ tsp pepper. Whisk vigorously until the eggs and milk are well combined and slightly frothy.
• Combine and Top: Pour the egg mixture evenly over the vegetables and goat cheese in the baking dish. Crumble the remaining half (1.5 oz) of the goat cheese over the top of the egg mixture.
• Bake: Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until the eggs are fully set (no longer jiggly in the center) and the edges are lightly golden.
• Rest and Serve: Carefully remove the casserole from the oven and let it cool for at least 5 minutes before slicing into squares. Serve warm. Leftovers store well in the refrigerator for 3-4 days.

Notes

Yield: 9 servings

Tips:

Don't overcrowd the mushrooms in the skillet; allow them space to brown properly for the best flavor.
Adjust salt based on your preference and the saltiness of your goat cheese.

Estimated Nutritional Information (per serving):

Calories: 154 kcal
Protein: 12.7 g
Fat: 10.1 g
Carbohydrates: 3.2 g
Fiber: 0.7 g
Net Carbohydrates: 2.5 g
(Nutritional information is an estimate calculated using standard databases and may vary based on specific ingredients, brands, and preparation methods.)

Ready to Bake Something Delicious?

I really hope you try this recipe! It feels a little bit special but is genuinely easy to make. It’s proof that low-carb eating can be incredibly flavorful and satisfying. Let me know if you make it!

Happy Cooking!