Description
Enjoy these delicious Keto Stuffed Portobello Mushrooms, filled with savory vegetables and melted mozzarella cheese. A low-carb, flavorful dish that’s perfect for a satisfying meal or appetizer!
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1/2 bell pepper, diced
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Clean the Portobello mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems and gills and discard them.
- Prepare the Filling: In a skillet over medium heat, heat the olive oil. Add the minced garlic and chopped onion, sautéing until softened and fragrant (about 2-3 minutes). Add the diced bell pepper and cook for another 2-3 minutes. Stir in the chopped baby spinach and quartered cherry tomatoes, cooking until the spinach is wilted and the tomatoes are slightly softened. Season with salt and pepper, then remove from heat.
- Stuff the Mushrooms: Place the mushrooms on a baking sheet lined with parchment paper, gill side up. Divide the filling mixture among the mushrooms, pressing it gently into each cap. Sprinkle shredded mozzarella cheese over the top.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Serve: Let the mushrooms cool for a few minutes before garnishing with fresh parsley or basil, if desired. Serve hot.
Notes
For added flavor, consider mixing in some cooked sausage or bacon into the filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes