These Spinach and Cheese Stuffed Portobello Mushrooms are a delicious, nutrient-packed dish that works as an appetizer, side, or main course. Meaty Portobello caps are filled with a creamy blend of sautéed spinach, garlic, and a mix of cheeses, then baked until golden and bubbly. This dish is naturally low-carb, gluten-free, and keto-friendly, making it a versatile and wholesome option for any meal.
Ingredients
(Serves 4)
For the Mushrooms:
4 large Portobello mushrooms, stems removed and gills scraped out
1 tbsp olive oil
1 tbsp balsamic vinegar (optional, for added depth)
½ tsp salt
½ tsp black pepper
For the Filling:
1 tbsp olive oil or butter
3 cloves garlic, minced
4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
½ tsp red pepper flakes (optional, for a kick of heat)
½ tsp salt
¼ tsp black pepper
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ cup chopped fresh parsley (for garnish)
Instructions:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
