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prep time
8 min
cook time
10 min
ready time
18 min
Keto Warm Mushroom Salad
This quick and easy Keto salad is packed with tender low carb veggies and Keto-friendly fats. Our salad is prepared with a base of baby spinach topped with warm mushrooms, pan-fried in olive oil, butter, aromatic rosemary, fragrant garlic, and tangy balsamic vinegar. The salad is then topped with parmesan shavings and toasted pine nuts to serve. Perfect as a side dish, appetizer, or even a light lunch option.
Are Mushrooms Keto?
Although mushrooms are at the higher end of the low carb vegetable scale, they can still be enjoyed in moderation as part of a balanced Keto diet. We have used two cups of sliced cremini mushrooms for this low carb salad recipe. If preferred, you could use sliced white or button mushrooms instead. Be sure to adjust your macros to account for any changes made to the original recipe.
Can I Make This Vegetarian?
We have used parmesan shavings to top our warm Keto salad. If you would like to make the recipe vegetarian, you can simply swap the parmesan for an alternative hard Italian cheese that is free from rennet. For a vegan alternative, you can swap the butter for more olive oil and swap the parmesan for some flakes of nutritional yeast.
Net Carbs
4.9 g
Fiber
1.8 g
Total Carbs
7.2 g
Protein
5.5 g
Fats
17.3 g
198 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw
2 cup
Baby Spinach by Dole
2 cups
Shaved Parmesan Cheese by Archer Farms
2 tablespoon
Unsalted Butter
1 tablespoon
Rosemary, Dried
1 teaspoon
Olive Oil
1 tablespoon
Balsamic Vinegar
1 tablespoon
Pine Nuts
1 tablespoon, whole pieces
Garlic
1 clove
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
18 min
Step 1
Wipe clean the mushrooms and thickly slice. Melt the butter and olive oil in a skillet over a medium heat. Add the sliced mushrooms and dried rosemary. Pan-fry the mushrooms until tender and browned all over, and there is just a little fat left in the pan.Step 2
Crush the garlic. Add the garlic to the pan along with the balsamic vinegar. Stir well to combine. Pan fry gently for a few minutes more until the mushrooms are glazed in the vinegar, and the garlic is tender and fragrant. There should be no liquid left in the skillet.Step 3
Add 2 packed cups of baby spinach to a large serving/salad bowl. Add the cooked mushrooms. Season with salt and pepper and toss to combine. Scatter over the parmesan shavings and toasted pine nuts to serve.
