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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:
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