Keto Stuffed Portobello Mushrooms

The Keto Stuffed Portobello Mushrooms are a high-protein, low-carb meal which is ideal to eat when you are on a ketogenic diet. Every giant mushroom cap will contain a delicious combination of cheese, garlic, spinach, and herbs and make a meal that is satisfying and hearty and still fits perfectly within the keto diet. As a main, side, or fancy appetizer, this recipe can be made to provide a great mixture of fine textures and balanced flavors without being a grain dish at all.

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Prep Time 10

Cook Time 16

Resting Time 5

Total Time 31

Servings: 4

Course: Main Course

Cuisine: American

Calories: 265

Ingredients Equipment Method

Ingredients

4 large Portobello mushroom caps cleaned and stems removed
2 cups fresh spinach chopped
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic minced
2 tablespoons olive oil
¼ cup cream cheese softened
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano optional
Fresh parsley for garnish

Equipment

Baking sheet or roasting pan
Parchment paper or foil
Mixing bowl
Spoon for filling
Skillet (optional for sautéing)

Method

Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment so cleanup’s easy.
Pull the stems off the mushrooms and scrape out the gills; brush the caps with olive oil and sprinkle with salt and pepper.
Lay the mushrooms on the baking sheet, gill side up.
In a bowl, mix together the chopped spinach, cream cheese, mozzarella, Parmesan, garlic, and oregano until it’s all smooth and creamy.
Spoon the filling into each mushroom cap and press it down a bit so it stays put.
Bake them for about 18–20 minutes, until the tops are golden and the cheese is bubbling.
Let them sit for about 5 minutes so they’re not scorching hot.
Add a little fresh parsley on top if you want, then dig in.