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!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
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.
Spoon the filling evenly into the mushroom caps, mounding it slightly.
Sprinkle the reserved mozzarella cheese evenly over the stuffed mushrooms.
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.
Garnish with freshly chopped parsley (if desired) and serve warm.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.1 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1953 mg | 150% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2099 mg | 45% | |
*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.
