Keto Chicken and Spinach Stuffed Portobello Mushrooms

Looking for a delicious and satisfying keto-friendly dish? These stuffed portobello mushrooms are a game changer. Filled with seasoned chicken and fresh spinach, they make for a perfect low-carb meal that doesn’t skimp on flavor. Each bite is a delightful combination of savory chicken, creamy cheese, and the earthy goodness of mushrooms.

This recipe is a fantastic option for weeknight dinners or meal prep. It’s simple to whip up and will impress anyone at your table. Plus, it’s a great way to include more vegetables in your meals without feeling deprived!

Flavor-Packed Keto Dish

The stuffed portobello mushrooms offer a deliciously savory experience, featuring a filling that melds together tender chicken, fresh spinach, and gooey cheese. The earthy flavor of portobello mushrooms serves as the perfect base, enhancing the overall taste of this delightful meal.

This keto option is not only low in carbs but also delivers on flavor, making it a fantastic choice for anyone adhering to a ketogenic lifestyle. These mushrooms turn a few simple ingredients into something truly satisfying.

Preparation and Cooking Process

To get started, preheat your oven to 375°F (190°C), which sets the stage for perfectly baked mushrooms. Clean the portobello caps thoroughly and drizzle them with olive oil to add a touch of richness.

For the filling, combine shredded chicken, chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, and Italian seasoning in a bowl. This mixture creates a creamy and flavorful base that will complement the mushrooms beautifully.

Assembly of the Dish

Carefully spoon the chicken mixture into each portobello cap, ensuring that they’re packed and overflowing slightly. This not only looks enticing but ensures every bite is filled with goodness. Place the stuffed mushrooms on a baking sheet and prepare them for the oven.

Bake for 20-25 minutes until the mushrooms are tender and the filling is bubbling. The golden brown tops are not only visually appealing but signal that the dish is ready to be enjoyed.

Serving Suggestions

Once out of the oven, allow the stuffed mushrooms to cool slightly. Garnish with fresh herbs for an added layer of flavor and a pop of color. Arrange a vibrant side salad on the plate to balance out the meal, adding freshness and crunch alongside the rich mushrooms.

These stuffed portobello mushrooms serve as a beautiful centerpiece for any dinner table, appealing to both the eyes and the palate. They make for a satisfying main course that can impress guests or simply elevate a weeknight dinner.

Nutritional Benefits

This dish is not only delectable but also offers great nutritional value. With approximately 320 calories per serving, it provides a hearty meal that is packed with protein and healthy fats, while keeping carbs to a minimum.

The combination of chicken and cheese contributes to the protein content, while spinach adds vitamins and minerals, making this a balanced, nutrient-dense choice for any meal plan.

Storage and Meal Prep Tips

If you’re looking to meal prep, these stuffed mushrooms can be made ahead of time. Simply assemble them and store in the refrigerator for up to 24 hours before baking. This allows for quick dinners on busier days.

Leftovers can be stored in an airtight container for a few days, making them a convenient option for lunch or a light dinner. Reheat gently in the oven or microwave to retain their delicious flavors.

Flavor-Packed Keto Dish

The stuffed portobello mushrooms are savory and satisfying, with a rich filling that combines tender chicken, fresh spinach, and melted cheese. The earthy portobello mushrooms provide a robust base that enhances the overall taste of the dish.

This keto dish is not only low in carbs but also high in flavor, making it an ideal choice for those following a ketogenic lifestyle.

Ingredients

• 4 large portobello mushrooms, stems removed
• 2 cups cooked chicken, shredded
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prep the Mushrooms: Clean the portobello mushrooms and remove the stems. Drizzle with olive oil and place them on a baking sheet.
3. Make the Filling: In a large bowl, combine shredded chicken, chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
4. Stuff the Mushrooms: Spoon the chicken mixture evenly into each portobello mushroom cap, pressing down gently to pack them in.
5. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly.
6. Serve: Remove from the oven and let cool slightly before serving. Enjoy your delicious keto meal!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes