Keto Stuffed Portobello Mushrooms

Preheat your oven to 375°F (190°C).

Clean the Portobello mushrooms and remove the stems. Carefully scrape out the gills to create a hollow space for the stuffing.

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.

Add the diced bell peppers and chopped spinach to the skillet. Sauté for an additional 2-3 minutes until the vegetables are tender.

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.

Fill each hollowed-out Portobello mushroom with the creamy vegetable and cheese stuffing, packing it down gently.

Place the stuffed mushrooms on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the stuffing is heated through.

If desired, garnish your Keto Stuffed Portobello Mushrooms with fresh parsley for added flavour and presentation.

Serve your stuffed mushrooms hot as a delicious and keto-friendly appetiser or side dish.