Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Ingredients:
- 4 large portobello mushrooms, stems removed
- 2 cups fresh spinach, chopped
- 1 cup sliced cremini mushrooms
- 1/2 cup shredded mozzarella
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush portobellos with olive oil and place gill-side up on the baking sheet.
- Heat remaining olive oil in a skillet over medium heat. Sauté garlic and cremini mushrooms for 5 minutes.
- Add spinach, salt, and pepper, cooking until wilted, about 2 minutes.
- Spoon mixture into portobellos, top with mozzarella, and bake for 12-15 minutes until cheese is melted.
- Garnish with parsley and serve.
Nutritional Information (per serving, 1 stuffed mushroom):
- Calories: 140 kcal
- Carbohydrates: 6g (Net Carbs: 3g)
- Protein: 8g
- Fat: 10g
- Fiber: 3g
- Sugar: 2g
Tips:
- Scoop out mushroom gills for more filling space.
- Use feta instead of mozzarella for a tangier flavor.
- Serve as a main or side dish.
Hashtags: #DiabeticFriendly #LowCarbVegetarian #StuffedMushrooms #KetoDinner #HealthyRecipes