Keto Stuffed Portobello Mushrooms

Keto Stuffed Portobello Mushrooms

Dinner is a time to nourish both body and soul. Enjoy your Keto Stuffed Portobello Mushrooms, and let them remind you to savour the richness of the moment.

Recipe By Ketology
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Keto Stuffed Portobello Mushrooms
Cooking Time

25 min

Difficulty

Easy

Serves

4

Calories

220

Ingredients

  • 4 large Portobello mushrooms
  • 2 tablespoons olive oil
  • 1/4 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup chopped spinach
  • 1/4 cup cream cheese (full-fat)
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  • 1. Preheat your oven to 375°F (190°C).
  • 2. Clean the Portobello mushrooms and remove the stems. Carefully scrape out the gills to create a hollow space for the stuffing.
  • 3. In a skillet, heat the olive oil over medium-high heat. Add the diced onions and minced garlic. Sauté for about 2-3 minutes until the onions become translucent.
  • 4. Add the diced bell peppers and chopped spinach to the skillet. Sauté for an additional 2-3 minutes until the vegetables are tender.
  • 5. In a mixing bowl, combine the sautéed vegetables with cream cheese and grated Parmesan cheese. Mix well until you have a creamy stuffing mixture. Season with salt and black pepper to taste.
  • 6. Fill each hollowed-out Portobello mushroom with the creamy vegetable and cheese stuffing, packing it down gently.
  • 7. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • 8. Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the stuffing is heated through.
  • 9. If desired, garnish your Keto Stuffed Portobello Mushrooms with fresh parsley for added flavour and presentation.
  • 10. Serve your stuffed mushrooms hot as a delicious and keto-friendly appetiser or side dish.
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