Spinach Mushroom Ring

Course: Main Course, Vegetarian
Servings: 12 Slices
Calories: 156kcal
Author: Angela Coleby
This spinach mushroom ring uses the Fathead dough to make a low carb and gluten free vegetarian main dish.
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  • 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


Calories: 156kcal