Keto Spinach & Feta Stuffed Portobello Mushrooms
Hearty Portobello mushrooms filled with a savory blend of spinach, feta cheese, and herbs, perfect for a low-carb dinner.
Remove the stems from large Portobello mushrooms and gently scrape out some of the gills. In a skillet, sauté chopped spinach, minced garlic, and finely diced red onion in olive oil until the spinach wilts. Stir in crumbled feta and a mix of dried oregano and basil. Season with salt and pepper. Fill the mushroom caps with the spinach mixture and bake in a preheated oven at 190°C for 15-20 minutes until the mushrooms are tender. Drizzle with a little extra olive oil and serve warm.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Portobello Mushrooms - 2 pieces
- Garlic - 2 cloves
- Tomatoes - 200 grams
- Chicken Breast - 200 grams
- Cauliflower - 600 grams
- Parsley - 10 grams
- Butter - 2 tbsp
- Onion - 1 medium
- Mozzarella - 100 grams
- Evaporated Milk - 50 ml
- Olive Oil - 2 tbsp
Directions
Step 1
Remove stems and scrape some gills from Portobello mushrooms.
Step 2
Sauté spinach, garlic, and red onion in olive oil until wilted.
Step 3
Stir in crumbled feta, oregano, basil, salt, and pepper.
Step 4
Stuff the mushrooms with the mixture.
Step 5
Bake at 190°C for 15-20 minutes until tender.
Step 6
Drizzle with olive oil and serve warm.
Cook's Notes
A squeeze of lemon juice added before serving brightens the flavors.