This spinach mushroom ring uses the Fathead dough recipe to make a low carb and gluten free vegetarian main dish.
Although I baked this spinach mushroom ring with Christmas in mind, it makes a great vegetarian main meal that can be eaten any time of the year. It would also be lovely for part of a buffet. Serve the ring already sliced and you have a delicious addition to your table.
I find that spinach and mushrooms go well together but I like to enhance this happy couple with a strong cheese. Here I used gorgonzola as it is a strong blue cheese that tastes divine and it was on special offer at the supermarket! So that swung my judgement. Another blue cheese could be used or perhaps even Feta cheese.
Walnuts were added to give the ring a festive flavour and a bit of crunch to it. Again, you could leave this out if you don’t care for walnuts. I like the creamy taste that they have which always seems to go well with spinach.
I am starting to enjoy playing with the Fathead dough and find that when I use coconut flour instead of almond flour, it helps to add a couple of teaspoons of melted butter to it. A joyful low carb replacement to pastry. I shall be playing around with it a lot more next year, especially as I found a large shop that sells huge bags of mozzarella in St Lucia.
If you don’t’ want the ring shape for this spinach mushroom recipe, why not roll out the dough into a long rectangle and make a plait with it? Put the filling in the middle, cut the edges into strips and bring them over together to seal in the filing. Either way you bake it, I hope you enjoy this spinach mushroom ring!
This spinach mushroom ring uses the Fathead dough to make a low carb and gluten free vegetarian main dish.
- 1 1/2 cups (168g) Mozzarella cheese grated
- 2 tablespoons (28g) Butter unsalted
- 2 tablespoons (28g) Cream cheese
- 1 medium Egg beaten
- 1/4 cup (28g) Coconut flour
- 2 cups (150g) Mushrooms
- 1 cup (180g) Spinach cooked
- 1/3 cup (40g) Walnuts chopped
- 2 cloves Garlic chopped
- 1/4 cup (25g) Parmesan cheese grated
- 50 grams Gorgonzola cheese
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Heat the olive oil in a frying pan and cook the garlic for 3 minutes.
Finely chop the mushrooms and add to the garlic. Cook for 5-7 minutes until cooked
Remove from the heat and add the spinach. Stir well.
Add the Parmesan, salt and pepper and mix.
In a bowl add the mozzarella, cream cheese and butter. Melt either in the microwave for 30-60 seconds or over a bain marie (saucepan of hot water).
Add the beaten egg and coconut flour and mix into a dough, making sure all ingredients are combined well.
Lay the dough on the prepared baking sheet.
Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large circle, about 5 mm thick.
Mark a circle in the middle of the dough (I used a dessert bowl for the circle outline) and with a sharp knife, cut 4 lines into the center of this circle. You want to make a star of triangles that you can pull back towards the filling.
Spread the spinach mushroom mixture on the dough in the middle of the ring.
Top with the gorgonzola cheese.
Sprinkle with the chopped walnuts.
Cut the outside edge of the ring into strips about an inch wide. These are going to be pulled over the filling.
Bring one point of the centre stars/triangles over the filling as well as bringing the outer edge of the dough inwards. Press the two together and continue until you have a wreath/ring.
Place on a baking tray and bake at 190C/385F for 25 minutes until golden.
Remove from the oven, slice and serve. Note: When I removed mine from the oven, I scored over the folded strips to give the ring a bit more definition.
Makes 12 slices
Nutritional Info per slice: 156 Calories, 12g Fat, 7g Protein, 4g Total Carb, 2g Fibre, 2g Net Carbs