Keto Stuffed Portobello Mushrooms Recipe
This Keto Stuffed Portobello Mushrooms recipe makes a quick & easy, low-carb and cheese-filled dinner with fresh spinach, ricotta, Parmesan and mozarella!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blondelish.com.
Cooking tools:
- Grater
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Aluminum foil
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 6 large portobello mushrooms (stems removed)
- 3/4 cup (200g) marinara sauce
- 1/3 cup (40g) shredded mozzarella cheese
- 2 oz (56g) fresh spinach
- 1 cup (250g) ricotta cheese
- 1/4 cup (25g) Parmesan cheese (finely shredded)
- 1/2 cup (55g) mozzarella cheese (shredded)
- 1 large egg
- 2 tbsp chives (finely chopped )
- 3/4 tsp sea salt
- 1/4 tsp ground pepper
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