Low Carb Stuffed Portabellas

Indulge in a flavorful and healthy appetizer or meal with these Low Carb Stuffed Portabellas! Perfect for keto-friendly and gluten-free diets, these hearty portabella mushroom caps are brimming with a rich, cheesy filling made from cream cheese, Parmesan, spinach, and garlic, then topped with golden, bubbly mozzarella. The dish combines the earthy flavors of the mushrooms with the indulgent creaminess of cheese and a hint of Italian herbs, making every bite irresistibly satisfying. Quick and easy to prepare in just 35 minutes, these stuffed mushrooms are ideal for a weeknight dinner or an elegant dinner party starter. Serve them fresh out of the oven with a sprinkle of parsley for a beautifully wholesome dish that impresses both the eyes and taste buds!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps Portabella mushrooms
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 4 cups Fresh spinach
• 4 ounces Cream cheese
• 1 cup Parmesan cheese
• 1 cup Mozzarella cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the portabella mushrooms by gently wiping them with a damp paper towel and removing the stems. Use a spoon to scrape out the gills for a larger filling cavity.

Step 3

Brush the mushroom caps with 2 tablespoons of olive oil on both sides and place them on a baking sheet lined with parchment paper, cap side down.

Step 4

Mince the garlic and heat a large skillet over medium heat with the remaining 1 tablespoon of olive oil. Sauté the garlic until fragrant, about 1 minute.

Step 5

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.

Step 6

In a medium bowl, combine the cream cheese, Parmesan cheese, half of the mozzarella cheese (reserve the other half for topping), cooked spinach, Italian seasoning, salt, and black pepper. Mix until thoroughly combined.

Step 7

Spoon the filling evenly into the mushroom caps, mounding it slightly.

Step 8

Sprinkle the reserved mozzarella cheese evenly over the stuffed mushrooms.

Step 9

Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.

Step 10

Garnish with freshly chopped parsley (if desired) and serve warm.

Nutrition Facts

Serving size	(987.6g)

Amount per serving	% Daily Value*
Calories	1655.9

Total Fat 134.5g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 6.5g
Cholesterol 276.9mg	0%
Sodium 3107.0mg	0%
Total Carbohydrate 41.6g	0%
Dietary Fiber 10.1g	0%
Total Sugars 16.1g
Protein 79.7g	0%

Vitamin D 52.0IU	0%
Calcium 1953.4mg	0%
Iron 7.2mg	0%
Potassium 2098.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 18.8%

Carbs: 9.8%