“Keto Spinach Stuffed Portobello: A 30-Minute Flavor Bomb”
A simple keto-friendly dish featuring portobello mushrooms stuffed with spinach and cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 large portobello mushrooms, stems removed
- 2 cups fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brush portobello caps with olive oil and place on a baking sheet.
- In a pan, sauté spinach and garlic until wilted, then season with salt and pepper.
- Fill each mushroom cap with spinach mixture.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 15-20 minutes until cheese is melted and mushrooms are tender.
Notes
- Use baby spinach for a milder flavor.
- Add cooked bacon or chicken for extra protein.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Find it online: https://dawiy.com/keto-spinach-stuffed-portobello/