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Ingredients 0/9
What Makes This Recipe So Great
This dish offers a creamy and satisfying meal while keeping carbs low. The combination of spinach, mushrooms, and tomatoes adds rich flavors and plenty of nutrients. It’s perfect for anyone following a keto diet but still wanting comfort food.
Cooking Advice
- Use cauliflower rice instead of traditional rice to keep it keto-friendly.
- Sauté the mushrooms and spinach separately to avoid extra moisture in the dish.
- Stir frequently to ensure the cauliflower rice cooks evenly and absorbs all the flavors.
- Sauté the mushrooms and spinach separately to avoid extra moisture in the dish.
- Stir frequently to ensure the cauliflower rice cooks evenly and absorbs all the flavors.
Directions
Lightly heat a cast iron skillet over medium-low heat and drizzle in some olive oil. Toss in the mushrooms, spinach, and garlic, then cook gently until the mushrooms soften, the spinach wilts, and you can smell the garlic—this usually takes about 5 to 7 minutes. Next, add the cauliflower rice and stir it around, cooking until it has a texture similar to cooked rice, which should take another 5 to 7 minutes. Pour in the heavy cream along with paprika, garlic salt, regular salt, and pepper, then let everything simmer together for about 5 minutes to let the flavors meld. Finally, stir in the tomatoes and cook just until they soften, around 3 to 5 minutes, and you’re ready to serve.
Serving Tips
Serve warm topped with freshly grated Parmesan cheese or a drizzle of olive oil. A side of crisp green salad or roasted nuts can add a nice contrast in texture. This dish also pairs well with grilled chicken or fish for added protein.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to keep it creamy. Avoid freezing as the texture may change.
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