25+ Irresistible Recipes for Your Spring Holiday Table

Spring is a season of renewal, vibrant colors, and fresh flavors, making it the perfect time to refresh your holiday menu.

Whether you’re hosting an Easter brunch, a Passover dinner, or a casual springtime gathering, the right recipes can bring warmth and joy to your table.

From garden-fresh salads to delightful desserts, we’ve curated over 25 spring holiday recipes that highlight the best of the season.

Get ready to celebrate with dishes that combine creativity, seasonal ingredients, and a dash of springtime magic!

25+ Irresistible Recipes for Your Spring Holiday Table

Spring holidays are all about embracing the beauty of the season and the joy of gathering with loved ones.

These 25+ recipes are designed to help you celebrate with dishes that are as delightful as the spring air itself.

From classic holiday staples to modern twists, there’s something here for everyone to enjoy. So, don your apron, gather fresh ingredients, and let these recipes inspire your next springtime celebration.

Here’s to delicious food, cherished memories, and the vibrant energy of spring!

Creamy Lemon Garlic Zucchini Noodles with Grilled Chicken

This dish is a bright and tangy low-carb keto lunch, perfect for spring gatherings or a solo indulgence. Packed with fresh, vibrant flavors from lemon and garlic, the zucchini noodles replace traditional pasta, making it a light yet satisfying meal. Grilled chicken adds protein, making it a balanced dish that will keep you energized without weighing you down.

Ingredients:

• 2 medium zucchini (spiralized into noodles)
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic (minced)
• Juice and zest of 1 lemon
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat 1 tbsp of olive oil in a grill pan over medium heat and grill the chicken for 6–7 minutes on each side or until fully cooked. Remove from the pan, let rest, and slice.
2. In a large skillet, heat the remaining olive oil and butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in lemon juice, lemon zest, and heavy cream. Simmer for 2–3 minutes, then add Parmesan cheese, stirring until melted and the sauce thickens.
4. Toss in zucchini noodles and cook for 2–3 minutes until they are slightly tender but not soggy.
5. Serve the zucchini noodles topped with grilled chicken slices and garnish with fresh parsley.

This dish combines the freshness of spring produce with a creamy, zesty sauce to create a satisfying low-carb meal. It’s quick to prepare and perfect for a healthy lunch that feels indulgent yet aligns with keto goals.

Spring Vegetable Frittata with Goat Cheese

Celebrate the bounty of spring with this low-carb vegetable frittata. Featuring asparagus, spinach, and creamy goat cheese, this dish is not only visually stunning but also packed with nutrients. It’s versatile enough to serve at a spring brunch or as a weekday meal prep option for lunch.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup asparagus (chopped into 1-inch pieces)
• 1 cup fresh spinach
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup goat cheese (crumbled)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and sauté for 3–4 minutes until tender. Add spinach and cook until wilted.
4. Pour the egg mixture into the skillet, ensuring the vegetables are evenly distributed. Scatter cherry tomatoes and goat cheese on top.
5. Cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven. Bake for 10–12 minutes or until the frittata is set and slightly golden.
6. Let cool for a few minutes before slicing and serving.

This frittata is a true celebration of spring, with each bite offering a burst of flavor from fresh vegetables and creamy goat cheese. It’s an easy, one-pan dish that’s perfect for anyone looking for a healthy and delicious low-carb lunch option.

Keto Spinach and Artichoke Stuffed Bell Peppers

Transform your favorite spinach and artichoke dip into a hearty, keto-friendly lunch with this recipe. Stuffed bell peppers serve as the perfect vessel for this creamy, cheesy filling, making it a wholesome and satisfying meal. This dish is perfect for meal prep or as a centerpiece for a spring holiday lunch.

Ingredients:

• 4 medium bell peppers (halved and seeds removed)
• 2 cups fresh spinach (chopped)
• 1 cup artichoke hearts (chopped)
• 4 oz cream cheese (softened)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange bell pepper halves in a baking dish and drizzle with olive oil. Season with salt and pepper.
2. In a skillet, heat a bit of olive oil over medium heat. Add garlic and sauté for 1 minute. Add spinach and cook until wilted.
3. In a bowl, combine cooked spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, salt, and pepper. Mix until well incorporated.
4. Spoon the mixture into the bell pepper halves, packing it tightly.
5. Bake in the oven for 20–25 minutes until the peppers are tender and the filling is golden and bubbly.
6. Serve warm, garnished with extra Parmesan if desired.

These stuffed bell peppers are a delightful twist on the classic spinach and artichoke dip. They’re creamy, cheesy, and packed with spring flavors, making them an ideal low-carb lunch option for keto enthusiasts.

Avocado Chicken Salad Lettuce Wraps

Fresh, creamy, and loaded with flavor, these avocado chicken salad lettuce wraps are a perfect low-carb lunch for spring. With a mix of protein-rich chicken, healthy fats from avocado, and crisp lettuce, they’re as refreshing as they are satisfying. Ideal for meal prep or a quick weekday lunch, these wraps will keep you full and energized.

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 1 large avocado (mashed)
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste
• Butter lettuce or romaine leaves for wrapping

Instructions:

1. In a large bowl, combine mashed avocado, mayonnaise, lime juice, salt, and pepper. Mix until smooth.
2. Add shredded chicken, red onion, and cilantro to the avocado mixture. Stir until everything is evenly coated.
3. Spoon the chicken salad into lettuce leaves, wrapping them like tacos.
4. Serve immediately or store the chicken salad in the fridge until ready to use.

These lettuce wraps are a wonderful combination of creamy and crunchy textures with a zesty kick from lime and cilantro. They’re a quick, portable, and delicious lunch option that aligns perfectly with keto goals.

Garlic Butter Shrimp with Cauliflower Rice

This keto-friendly lunch is bursting with flavors of garlic, butter, and juicy shrimp served over fluffy cauliflower rice. It’s a quick and satisfying dish perfect for spring when lighter meals feel just right. Each bite is packed with protein and healthy fats while keeping carbs to a minimum.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 3 tbsp butter
• 3 cloves garlic (minced)
• 1/4 tsp red pepper flakes (optional)
• 2 cups cauliflower rice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5–7 minutes until tender. Remove from the pan and set aside.
2. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (1 minute).
3. Add shrimp to the skillet and cook for 2–3 minutes on each side until pink and opaque.
4. Serve shrimp over cauliflower rice, drizzling any remaining garlic butter from the skillet over the top. Garnish with fresh parsley.

This dish brings together the savory richness of garlic butter with the lightness of shrimp and cauliflower rice. It’s a flavorful, easy-to-make keto lunch that feels indulgent yet supports your springtime health goals.

caprese Salad Stuffed Avocados

A fresh twist on the classic Caprese salad, this recipe pairs creamy avocados with mozzarella, cherry tomatoes, and fresh basil. Drizzled with olive oil and balsamic glaze, it’s a refreshing and low-carb option that’s perfect for spring lunches or picnics.

Ingredients:

• 2 ripe avocados (halved and pitted)
• 1 cup cherry tomatoes (halved)
• 1/2 cup fresh mozzarella pearls
• Fresh basil leaves
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Scoop out a small portion of the avocado flesh to create a larger cavity for stuffing. Set the scooped avocado aside.
2. In a bowl, combine cherry tomatoes, mozzarella pearls, basil leaves, and olive oil. Season with salt and pepper.
3. Spoon the mixture into the avocado halves.
4. Drizzle with balsamic glaze and serve immediately.

These Caprese salad stuffed avocados are the epitome of springtime freshness. They’re light yet satisfying, making them a perfect keto lunch option that’s as visually appealing as it is delicious.

Cucumber Tuna Boats

These cucumber tuna boats are a refreshing, crunchy, and protein-packed keto lunch. The combination of creamy tuna salad and crisp cucumber makes this recipe an easy, no-cook meal for warm spring days.

Ingredients:

• 2 large cucumbers (halved lengthwise and seeds scooped out)
• 1 can (5 oz) tuna (drained)
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup celery (finely diced)
• 1/4 cup red onion (finely diced)
• Salt and pepper to taste

Instructions:

1. In a bowl, mix tuna, mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and pepper.
2. Spoon the tuna mixture into the cucumber halves.
3. Serve immediately or chill in the fridge for 30 minutes for a refreshing twist.

These cucumber tuna boats are a simple yet satisfying keto lunch option. They’re perfect for spring, combining fresh, crisp flavors with creamy tuna salad to create a delicious low-carb meal.

Cauliflower Crust Mini Pizzas

These cauliflower crust mini pizzas are a fun and delicious way to enjoy a keto-friendly pizza lunch. Topped with fresh spring ingredients like spinach and ricotta, they offer a crispy base with a creamy and flavorful topping.

Ingredients:

• 2 cups riced cauliflower
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 cup fresh spinach
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix riced cauliflower, egg, mozzarella, Parmesan, salt, and pepper to form a dough.
3. Shape the dough into small circles on a parchment-lined baking sheet. Bake for 15–20 minutes until golden and firm.
4. Sauté spinach in olive oil until wilted.
5. Spread ricotta on each cauliflower crust, top with sautéed spinach, and bake for another 5 minutes.
6. Serve warm.

These mini pizzas are a creative way to enjoy pizza flavors while staying low-carb. They’re great for spring lunches, combining creamy, cheesy toppings with a crispy cauliflower base.

Thai-Inspired Keto Spring Rolls

These keto spring rolls are a low-carb twist on a classic Thai dish. Using collard green leaves as wrappers, they’re filled with fresh vegetables and protein, making them a light and refreshing spring lunch option.

Ingredients:

• 6 large collard green leaves (stems removed)
• 1 cup cooked shrimp (chopped)
• 1/2 cup shredded carrots
• 1/2 cup cucumber (thinly sliced)
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/4 cup peanut butter (unsweetened)
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions:

1. Blanch collard green leaves in boiling water for 10 seconds, then pat dry.
2. Lay a leaf flat and layer shrimp, carrots, cucumber, mint, and cilantro.
3. Roll tightly, tucking in the sides. Repeat with remaining leaves.
4. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, and sesame oil to make a dipping sauce.
5. Serve rolls with the dipping sauce.

These keto spring rolls are packed with fresh flavors and a hint of Thai inspiration. They’re a perfect light lunch for spring days, combining crisp veggies and shrimp with a creamy dipping sauce.

Keto Turkey and Spinach Roll-Ups

These turkey and spinach roll-ups are a quick, protein-packed keto lunch that’s perfect for spring. Filled with fresh spinach, cream cheese, and deli turkey, they’re easy to prepare and ideal for on-the-go meals or a light lunch at home.

Ingredients:

• 8 slices of deli turkey
• 4 oz cream cheese (softened)
• 1 cup fresh spinach leaves
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste

Instructions:

1. Lay a slice of turkey flat on a clean surface.
2. Spread a thin layer of cream cheese over the turkey slice.
3. Place a few spinach leaves on top, and sprinkle with shredded cheddar if desired.
4. Roll the turkey tightly into a cylinder. Repeat with remaining slices.
5. Secure with toothpicks if needed, and serve immediately or refrigerate until ready to eat.

These roll-ups are the perfect no-cook keto lunch for spring. They’re creamy, savory, and packed with healthy fats and protein to keep you full and satisfied.

cauliflower Potato Salad

This keto-friendly version of classic potato salad swaps out potatoes for tender cauliflower, making it perfect for spring gatherings or as a light lunch. With a creamy dressing and crunchy add-ins, it captures the essence of the traditional dish while staying low-carb.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 boiled eggs (chopped)
• 1/4 cup celery (diced)
• 1/4 cup red onion (diced)
• 1 tbsp fresh dill (chopped)
• Salt and pepper to taste

Instructions:

1. Steam cauliflower florets until tender but not mushy. Let cool.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
3. Add cauliflower, boiled eggs, celery, red onion, and dill to the bowl. Toss gently to combine.
4. Chill for 1–2 hours before serving for the best flavor.

This cauliflower potato salad is a flavorful, creamy, and refreshing dish perfect for spring. It’s a guilt-free way to enjoy a picnic classic while keeping carbs in check.

Keto BLT Salad with Avocado Dressing

This keto BLT salad transforms the classic sandwich into a vibrant and refreshing salad. With crispy bacon, fresh lettuce, juicy tomatoes, and a creamy avocado dressing, it’s a low-carb option that feels indulgent and satisfying.

Ingredients:

• 4 cups romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 6 slices bacon (cooked and crumbled)
• 1 ripe avocado
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 clove garlic (minced)
• Salt and pepper to taste

Instructions:

1. In a blender, combine avocado, mayonnaise, lemon juice, garlic, salt, and pepper. Blend until smooth.
2. In a large salad bowl, combine romaine lettuce, cherry tomatoes, and crumbled bacon.
3. Drizzle the avocado dressing over the salad and toss to combine.
4. Serve immediately.

This BLT salad with avocado dressing is a fresh, flavorful, and filling keto lunch that’s perfect for spring. It offers all the classic flavors of a BLT in a lighter, low-carb format.

Keto Broccoli and Cheddar Soup

This creamy broccoli and cheddar soup is a comforting yet light lunch option for cool spring days. Made without flour or starches, it’s a rich and hearty dish that fits perfectly into a keto lifestyle.

Ingredients:

• 1 medium head of broccoli (chopped)
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese
• 2 cloves garlic (minced)
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add garlic and sauté for 1 minute.
2. Add broccoli and broth, bringing to a boil. Reduce heat and simmer until broccoli is tender (10–12 minutes).
3. Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
4. Stir in heavy cream, cream cheese, and cheddar cheese until melted and well combined.
5. Season with salt and pepper and serve warm.

This keto broccoli and cheddar soup is rich, cheesy, and satisfying while keeping carbs low. It’s a comforting way to enjoy spring produce in a warm, hearty dish.

Mediterranean Zucchini Boats

These Mediterranean zucchini boats are loaded with fresh vegetables, feta cheese, and ground beef or turkey, making them a flavorful and filling keto lunch. They’re perfect for spring, combining vibrant Mediterranean flavors with a low-carb base.

Ingredients:

• 4 medium zucchini (halved lengthwise and hollowed out)
• 1 lb ground beef or turkey
• 1/2 cup diced tomatoes
• 1/4 cup Kalamata olives (sliced)
• 1/4 cup feta cheese (crumbled)
• 1 clove garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange zucchini halves on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add ground meat, cooking until browned.
3. Stir in diced tomatoes, olives, oregano, salt, and pepper. Cook for 2–3 minutes.
4. Spoon the mixture into the zucchini halves and sprinkle with feta cheese.
5. Bake for 20 minutes or until zucchini is tender and the cheese is melted.

These Mediterranean zucchini boats are bursting with flavor and perfect for spring lunches. They’re easy to prepare and offer a delightful mix of fresh and savory ingredients.

Keto Cobb Salad with Ranch Dressing

A classic Cobb salad gets a keto twist with homemade ranch dressing. Packed with protein, healthy fats, and colorful vegetables, it’s a filling and nutritious lunch that’s perfect for springtime.

Ingredients:

• 4 cups mixed greens
• 2 hard-boiled eggs (sliced)
• 1 avocado (sliced)
• 1 cup cooked chicken (diced)
• 4 slices bacon (cooked and crumbled)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup blue cheese (crumbled)
• 1/2 cup ranch dressing (store-bought or homemade)

Instructions:

1. Arrange mixed greens on a large plate or in a bowl.
2. Top with sliced eggs, avocado, chicken, bacon, cherry tomatoes, and blue cheese.
3. Drizzle with ranch dressing before serving.

This keto Cobb salad is a vibrant and satisfying lunch option that’s as beautiful as it is delicious. With a balance of textures and flavors, it’s perfect for spring and keeps you full and energized throughout the day.

Keto Salmon Avocado Salad

This salmon avocado salad is a nutrient-packed keto lunch option bursting with healthy fats, protein, and fresh flavors. Featuring grilled or baked salmon, creamy avocado, and crisp greens, this dish is as refreshing as it is satisfying for spring days.

Ingredients:

• 6 oz salmon fillet
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 avocado (sliced)
• 1/4 cup cherry tomatoes (halved)
• 1/4 red onion (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Season the salmon with salt and pepper. Grill or bake at 375°F (190°C) for 10–12 minutes until cooked through. Let it cool slightly.
2. Arrange mixed greens, avocado slices, cherry tomatoes, and red onion on a plate.
3. Flake the salmon into bite-sized pieces and place it on top of the salad.
4. Drizzle with olive oil and lemon juice. Toss gently and serve immediately.

This keto salmon avocado salad is a light yet filling meal that’s perfect for spring. It combines fresh, crisp ingredients with the rich flavors of salmon and avocado for a satisfying low-carb lunch.

Stuffed Bell Peppers with Cauliflower Rice

Bright, vibrant, and packed with flavor, these stuffed bell peppers are a keto-friendly twist on a comfort food favorite. Using cauliflower rice instead of traditional grains keeps the carbs low while ensuring a hearty, delicious meal.

Ingredients:

• 4 bell peppers (halved and seeds removed)
• 1 lb ground beef or turkey
• 1 cup cauliflower rice
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add ground meat, cooking until browned.
3. Stir in cauliflower rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 3–5 minutes.
4. Fill each bell pepper half with the mixture and top with shredded cheese.
5. Bake for 20 minutes or until peppers are tender and cheese is melted.

These stuffed bell peppers are perfect for spring lunches, offering a burst of color, freshness, and flavor. They’re satisfying, easy to make, and ideal for meal prep.

Keto Egg Roll in a Bowl

This keto egg roll in a bowl is a deconstructed version of the classic Chinese appetizer. Loaded with ground pork, cabbage, and a savory sauce, it’s a quick and flavorful one-pan dish that’s perfect for lunch.

Ingredients:

• 1 lb ground pork or turkey
• 4 cups shredded cabbage or coleslaw mix
• 2 green onions (sliced)
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tsp ginger (grated)
• 2 cloves garlic (minced)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1 minute.
2. Add ground pork, cooking until browned and fully cooked.
3. Stir in shredded cabbage and soy sauce. Cook for 5–7 minutes until cabbage is tender.
4. Top with sliced green onions and serve hot.

This egg roll in a bowl is a savory, keto-friendly lunch option that’s quick to prepare and packed with flavor. It’s a great way to enjoy Asian-inspired cuisine without the carbs.

Keto Tuna Melt Zucchini Boats

These keto tuna melt zucchini boats are a delicious and creative way to enjoy a classic sandwich filling in a low-carb form. With cheesy, creamy tuna baked in tender zucchini, this dish is perfect for a hearty spring lunch.

Ingredients:

• 2 medium zucchini (halved lengthwise and seeds scooped out)
• 1 can (5 oz) tuna (drained)
• 1/4 cup mayonnaise
• 1/4 cup shredded cheddar or mozzarella cheese
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place zucchini halves on a baking sheet.
2. In a bowl, mix tuna, mayonnaise, Dijon mustard, salt, and pepper.
3. Spoon the mixture into the zucchini halves and top with shredded cheese.
4. Bake for 15–20 minutes until zucchini is tender and cheese is melted.

These tuna melt zucchini boats are a satisfying keto lunch that’s easy to prepare and full of classic, comforting flavors.

Keto Chicken Caesar Wraps

Transform the classic Caesar salad into a convenient, low-carb lunch with these chicken Caesar wraps. Using lettuce leaves as a wrap keeps the carbs low while maintaining all the creamy, savory goodness of the original dish.

Ingredients:

• 2 cups cooked chicken (shredded)
• 1/4 cup Caesar dressing (keto-friendly)
• 1/4 cup Parmesan cheese (shredded)
• 1 cup romaine lettuce leaves
• Black pepper to taste

Instructions:

1. In a bowl, mix shredded chicken, Caesar dressing, Parmesan cheese, and black pepper.
2. Spoon the mixture into romaine lettuce leaves, wrapping them like tacos.
3. Serve immediately or refrigerate until ready to eat.

These chicken Caesar wraps are a quick, creamy, and satisfying keto lunch perfect for spring. They’re portable, flavorful, and a great way to enjoy a classic dish in a new form.

Keto Spinach and Feta Stuffed Mushrooms

These stuffed mushrooms are a delightful keto-friendly lunch option that combines earthy mushrooms with a creamy spinach and feta filling. They’re perfect for spring gatherings or a light yet satisfying meal.

Ingredients:

• 12 large mushroom caps (stems removed)
• 1 cup fresh spinach (chopped)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup cream cheese (softened)
• 1 clove garlic (minced)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Arrange mushroom caps on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Sauté spinach and garlic until wilted.
3. In a bowl, mix cooked spinach, feta, cream cheese, salt, and pepper.
4. Spoon the mixture into mushroom caps.
5. Bake for 15–20 minutes until mushrooms are tender and filling is golden.

These spinach and feta stuffed mushrooms are a flavorful, keto-friendly lunch option that’s perfect for spring. They’re easy to prepare and pack a punch of creamy, savory goodness.

Note: More recipes are coming soon