Cheesy Spinach Stuffed Portobello Mushrooms

These Cheesy Spinach Stuffed Portobello Mushrooms are a delicious and satisfying keto-friendly dish. The combination of earthy portobello mushrooms, savory spinach, and gooey melted cheese makes for a flavorful and comforting meal.

Ingredients:

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Clean the mushrooms and remove the stems

In a skillet, heat olive oil over medium heat

Add minced garlic and chopped spinach

Cook until spinach is wilted, about 2-3 minutes

Remove skillet from heat

Stir in shredded mozzarella cheese and grated parmesan cheese until well combined

Season the mushroom caps with salt and pepper

Stuff each mushroom cap with the spinach and cheese mixture

Place stuffed mushrooms on a baking sheet lined with parchment paper or aluminum foil

Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly

Serve hot and enjoy!