Description
Keto stuffed portobello mushrooms deliver a savory symphony of flavors that dance across gourmet palates. Rich Italian-inspired ingredients blend seamlessly, creating a low-carb masterpiece you’ll crave again and again.
Ingredients
Scale
Main Protein and Vegetables:
- 4 large portobello mushrooms
- 1 cup baby spinach, chopped
- 1/2 bell pepper, diced
- 1/2 small onion, finely chopped
- 1/2 cup cherry tomatoes, quartered
Cheese and Dairy:
- 1/2 cup shredded mozzarella cheese
Seasonings and Oils:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Sanitize portobello mushrooms thoroughly using a moist cloth, carefully eliminating stems and inner gills, creating a clean vessel for stuffing.
- Activate a skillet on medium temperature, drizzle olive oil, and introduce minced garlic and diced onions, developing aromatic flavors for 2-3 minutes until translucent.
- Incorporate bell peppers into the skillet, sautéing an additional 2-3 minutes to enhance vegetable tenderness and caramelize edges.
- Fold baby spinach and cherry tomatoes into the mixture, allowing greens to wilt and tomatoes to release subtle juices, seasoning with salt and pepper for depth.
- Arrange mushroom caps gill-side upward on a parchment-lined baking sheet, ensuring even spacing for consistent cooking.
- Generously distribute prepared vegetable mixture into each mushroom cap, pressing gently to create a compact filling.
- Cascade shredded mozzarella across the stuffed mushrooms, creating a melting cheese layer.
- Slide baking sheet into a preheated 375°F (190°C) oven, roasting 15-20 minutes until mushrooms turn tender and cheese transforms into a golden, bubbling crust.
- Remove from oven, allowing brief cooling period, then garnish with fresh parsley or basil for vibrant presentation.
- Serve immediately while ingredients maintain optimal temperature and texture.
Notes
- Opt for firm, fresh portobello mushrooms without bruises or soft spots to ensure a perfect texture and prevent soggy results.
- Choose full-sized mushrooms with deep caps to maximize filling potential and create a hearty, satisfying meal.
- Gently pat mushrooms dry after cleaning to prevent excess moisture that could make the dish watery during baking.
- Swap out mozzarella for dairy-free alternatives like nutritional yeast or vegan cheese to accommodate plant-based diets.
- Prep Time: 10-12 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg