Print

Low-Carb Mushroom & Goat Cheese Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. 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 9×9 inch or 11×7 inch baking dish with nonstick spray or olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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.

Nutrition Facts (per serving): Calories 154 kcal | Protein 12.7 g | Total Fat 10.1 g | Total Carbs 3.2 g (Fiber: 0.7 g, Net Carbs: 2.5 g)

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Find it online: https://recipes.alfityan.org/2025/04/13/elegant-easy-my-favorite-low-carb-mushroom-goat-cheese-casserole/