Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large portobello mushrooms; 6 oz cream cheese, softened; 2 cups fresh spinach, chopped; 6 strips bacon, cooked and crumbled; 1/2 cup mozzarella cheese, shredded; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and pepper to taste

Meaty portobellos filled with spinach, cream cheese, and bacon.

Prep Time 15 mins

Cook Time 25 mins

Servings 4

Calories 285

Nutrition per Serving

5g Net Carbs

14g Protein

22g Fat

285 Calories

Ingredients

4 large portobello mushrooms
6 oz cream cheese, softened
2 cups fresh spinach, chopped
6 strips bacon, cooked and crumbled
1/2 cup mozzarella cheese, shredded
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions

1 Preheat oven to 400°F (200°C).
2 Remove stems from mushrooms. Scrape out gills with a spoon.
3 Brush mushrooms with olive oil. Season with salt and pepper.
4 Sauté spinach and garlic until wilted. Let cool slightly.
5 Mix cream cheese, spinach, garlic, and half the bacon.
6 Fill each mushroom cap with the mixture.
7 Top with mozzarella cheese.
8 Bake 20-25 minutes until mushrooms are tender and cheese is bubbly.
9 Top with remaining bacon.

💡 Pro Tips

Remove the gills to prevent a bitter taste
Pat mushrooms dry before oiling
Add sun-dried tomatoes for extra flavor

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