Keto Stuffed Portobello Mushrooms Recipe

If you’re following a ketogenic diet and looking for a delightful low-carb meal, stuffed Portobello mushrooms are a fantastic option. These large, meaty mushrooms serve as a perfect vessel for a variety of fillings. This recipe highlights a savory blend of cheese, vegetables, and spices that will satisfy your cravings while keeping your carb count in check.

Ingredients:

• 4 large Portobello mushrooms
• 1 cup of creamy spinach (sautéed spinach with cream cheese)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the Portobello mushrooms by removing the stems and gently scraping out the gills with a spoon.
3. Brush the caps with olive oil and season with salt and pepper.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
5. Add the creamy spinach, mixing well with the garlic, and allow it to cook for 2-3 minutes.
6. Remove the skillet from heat and stir in half of the mozzarella cheese and half of the Parmesan cheese, mixing until well combined.
7. Stuff each Portobello cap with the creamy spinach mixture, making sure to pack it in generously.
8. Top each mushroom with the remaining mozzarella and Parmesan cheese.
9. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
10. Garnish with fresh parsley before serving.

These Keto Stuffed Portobello Mushrooms are not just a meal; they are a culinary experience. Perfect as an appetizer or a main dish, they provide a wealth of nutrients without the carbs. Enjoy this delicious recipe by pairing it with a simple side salad for a complete meal that aligns perfectly with your ketogenic lifestyle.

Ingredients:
4 large Portobello mushrooms, 1 cup of creamy spinach (sautéed spinach with cream cheese), 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 2 cloves garlic, 1 teaspoon olive oil, salt, pepper, fresh parsley

Tags:
Keto, Stuffed Mushrooms, Portobello Mushrooms, Low-Carb, Ketogenic Diet, Recipe, Mushroom Recipe, Cheese, Spinach, Vegetarian, Side Dish, Appetizer, Main Course