KETO STUFFED PORTABELLO MUSHROOMS

Updated: Feb 25

INGREDIENTS:

4 oz cream cheese, room temperature

7 oz sun-dried tomatoes

1/4 c parmesan cheese, grated

1/4 c pork rinds, crushed

1 med shallot, chopped

4 lg Portabello mushrooms

2 Tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp cracked black pepper

4 c baby spinach


DIRECTIONS:

1) Preheat oven at 400 degrees F.

2) Remove stems from mushrooms.

3) Use spoon to remove gills & make room for filling.

4) Brush 1 Tbsp Olive oil on mushrooms (both sides).

5) Salt & pepper mushrooms.

6) Place mushrooms on baking sheet stem-side down & roast for about 10 minutes or until softened.

7) Make the filling - Heat 1 Tbsp olive oil in skillet.

8) Add chopped shallot & sautee for 1 minute or until translucent.

9) Add baby spinach & toss for about 1 minute.

10) Add cream cheese. Stir until melted & combined.

11) Remove mushrooms from oven.

12) Spoon filling into mushrooms.

13) Sprinkle crushed pork rinds.

14) Sprinkle grated parmesan cheese

15) Roast until cheese begins to melt & mushrooms are tender - about 10 minutes.

16) Broil for 2 minutes.

MAKES: 4

MACROS per SERVING:

CAL: 276 FAT: 31g CARB: 10g net PROTEIN: 25g


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