Keto Cheesy Kale, Mushroom and Spinach Bake Recipe

Gluten Free
Quick Easy
Sides
Vegetarian
4.7/5
(2864 reviews)
Keto Cheesy Kale, Mushroom and Spinach Bake
Zylo Recipes

Description

Imagine a bubbling, golden-brown bake, its surface hinting at the creamy treasure hidden beneath. This bake is a celebration of rich flavors and comforting textures, perfect as a satisfying side or a vegetarian main course. At its heart lies a medley of tender greens and earthy mushrooms.

Fresh spinach and kale, wilted just enough to retain a pleasant bite, mingle beautifully with the savory depth of sautéed mushrooms. Each ingredient contributes its unique character to the overall harmony of the dish. What truly elevates this bake is the luscious, velvety sauce.

A creamy base, infused with the distinctive tang of blue cheese, envelops the vegetables in a blanket of flavor. The blue cheese melts into the cream, creating a sauce that is both sharp and smooth, decadent and deeply satisfying. It's a taste that awakens the palate and leaves you craving more.

The sauce clings to every piece of vegetable, ensuring that each bite is bursting with flavor. To complete this culinary masterpiece, a generous layer of cheddar cheese is sprinkled over the top. As the bake heats in the oven, the cheddar melts and bubbles, creating a golden crust that is both visually appealing and texturally delightful.

The sharpness of the cheddar complements the tang of the blue cheese, creating a balanced and harmonious flavor profile. The melted cheese forms a protective layer, sealing in the moisture and ensuring that the vegetables remain tender and juicy. Once baked, the dish emerges from the oven with a tempting aroma that fills the kitchen.

The top is a beautiful mosaic of golden-brown cheese, dotted with glimpses of the vibrant green vegetables beneath. The bubbling sauce creates a symphony of sound, a promise of the deliciousness that awaits. This creamy bake is a versatile dish that pairs well with a variety of main courses.

Serve it alongside a perfectly seared steak, roasted chicken, or grilled fish for a complete and satisfying meal. Or, enjoy it on its own as a hearty vegetarian option. It’s also fantastic for potlucks or holiday gatherings.

Preparation Time

Prep Time
7 min
Cook Time
30 min
Total Time
37 min

Nutrition Information

Per 1 servings serving
C
Calories
550 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
33 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Mushrooms
    Mushrooms
    6 medium
    2.
    Baby Spinach
    Baby Spinach
    2 cup
    3.
    Kale
    Kale
    2 cup
    4.
    Cream Cheese Spread
    Cream Cheese Spread
    2 tablespoon
    5.
    Blue Cheese
    Blue Cheese
    2 tablespoon
    6.
    Butter, Unsalted
    Butter, Unsalted
    2 tablespoon
    7.
    Shallot
    Shallot
    1 tablespoon, chopped
    8.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, grated
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the kale and spinach to a pan of boiling water and simmer for a minute or two until just wilted. Drain completely, squeezing out as much excess liquid as possible.
    2.
    Melt a tablespoon of butter in a skillet over a medium heat. Finely dice the shallot and quarter the mushrooms. Add to the skillet and sweat for a minute or two until tender.
    3.
    Add the remaining butter, cream cheese, and blue cheese. Stir together until melted and smooth.
    4.
    Add the spinach and kale, season, and stir into the melted cheese sauce.
    5.
    Spoon the mixture into a small oven proof dish and scatter over the grated cheddar. Transfer to the oven to bake for 18- 20 minutes until bubbling and golden on top.