Keto Spinach and Cheese Stuffed Portabello Mushroom

Ingredients:

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms: Clean the portobello mushrooms and carefully remove the stems. Place them on a baking sheet lined with parchment paper, gill side up.
3. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. Make the Stuffing: Remove the skillet from heat. Stir in cream cheese until melted and well combined with the spinach. Let the mixture cool slightly, then stir in shredded mozzarella and grated Parmesan cheese.
5. Stuff the Mushrooms: Spoon the spinach and cheese mixture evenly into each portobello mushroom cap, pressing down gently to fill.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned on top.
7. Serve: Remove from the oven and garnish with chopped fresh parsley. Serve hot and enjoy your Keto Spinach and Cheese Stuffed Portobello Mushrooms!