Low Carb Stuffed Portobello Mushrooms
Transform your dinner routine with these irresistibly delicious Low Carb Stuffed Portobello Mushrooms, a hearty dish that’s as satisfying as it is healthy. Bursting with flavor, these large mushroom caps are filled with a creamy, cheesy mixture of softened cream cheese, shredded mozzarella, and Parmesan, combined with tender spinach and protein-packed chicken or turkey. Seasoned to perfection and baked until golden and bubbly, this recipe is a perfect low-carb option for weeknight meals or an impressive side dish for entertaining. Ready in just 35 minutes, these stuffed mushrooms are not only quick and easy to make but also gluten-free and Keto-friendly. Pair them with a crisp side salad for a meal that’s wholesome, flavorful, and sure to wow your taste buds!
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Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 3 cups Fresh spinach
- 4 ounces Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 1 quarter cup Grated Parmesan cheese
- 1 cup Cooked chicken breast, finely chopped (or ground turkey)
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
Gently clean the portobello mushrooms with a damp paper towel and remove the stems and gills to create space for the stuffing.
Step 3
Brush the mushroom caps with 1 tablespoon of olive oil and season lightly with salt and pepper on both sides. Place them gill-side up on the prepared baking sheet.
Step 4
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
Step 6
In a medium mixing bowl, combine the cream cheese, shredded mozzarella cheese, grated Parmesan cheese, cooked chicken (or ground turkey), parsley, and the cooked spinach. Mix well to form a cohesive stuffing mixture. Season with salt and black pepper to taste.
Step 7
Spoon the stuffing mixture evenly into each mushroom cap, packing it gently but firmly.
Step 8
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes or until the mushrooms are tender and the top is golden and bubbly.
Step 9
Remove from the oven and let them cool slightly before serving. Garnish with additional chopped parsley, if desired.
Step 10
Serve warm as a main dish or a side dish. Enjoy!
Nutrition Facts
| Serving size | (1116.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1684.9 |
| Total Fat 109.7g | 0% |
| Saturated Fat 49.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 438.4mg | 0% |
| Sodium 2968.3mg | 0% |
| Total Carbohydrate 38.4g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 15.1g | |
| Protein 139.8g | 0% |
| Vitamin D 14.0IU | 0% |
| Calcium 1309.9mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2977.4mg | 0% |
Source of Calories