Low Carb Stuffed Portobello Mushrooms
Elevate your low-carb cooking game with these irresistible Low Carb Stuffed Portobello Mushrooms! These hearty mushroom caps are the perfect base for a rich, flavorful stuffing featuring creamy cream cheese, savory mozzarella and Parmesan, fresh spinach, and tender cooked chicken or ground turkey. With just 15 minutes of prep time, these mushrooms are roasted to perfection, becoming tender and golden while their cheesy, protein-packed filling turns irresistibly gooey. Ideal as a satisfying main course or a stylish side dish, they’re packed with flavor and nutrients while remaining keto-friendly and gluten-free. Garnish with fresh parsley for a vibrant finish, and enjoy this easy, wholesome recipe that's sure to become a family favorite!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Gently clean the portobello mushrooms with a damp paper towel and remove the stems and gills to create space for the stuffing.
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.
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.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
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.
Spoon the stuffing mixture evenly into each mushroom cap, packing it gently but firmly.
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.
Remove from the oven and let them cool slightly before serving. Garnish with additional chopped parsley, if desired.
Serve warm as a main dish or a side dish. Enjoy!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.1 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1310 mg | 101% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2977 mg | 63% | |
*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.
