These spinach and egg stuffed portobello mushrooms are an amazingly easy, and delicious, way to impress your friends and family. Perfect for breakfast. brunch, or even a light dinner, they are gluten-free, low carb, and packed with protein.
MORE KETO & LOW BREAKFAST AND BRUNCH RECIPES
Cheesy Cauliflower Hash Browns | Cream Cheese Pancakes
If you are looking for a recipe to impress your friends and family this is it!
I am always trying to come up with fun and delicious breakfast ideas. I mean, it is super easy to fall into a breakfast rut right?
After a while, we all get tired of the same old same old for breakfast. They say it is the most important meal of the day, but I have found that it is usually the meal that gets the least amount of love.
You can only eat eggs and bacon so many times before you start to lose interest in breakfast altogether.
I switch it up with pancakes, and french toast, or omelets, etc. but still, you just want something that is going to get you excited about eating versus just cramming a forkful of food in your face.
Amiright?
Plus, being keto, it adds another wrinkle to the situation.
Trying to stick to a keto diet requires some thought, and planning, especially in the beginning.
You don’t want to get bored, or frustrated in any way because it can cause those carb cravings to come back full force. Changing up your routine and encouraging excitement about what you are eating is key to sticking to your new way of living.
So, on the weekends, I like to make something that feels new, and exciting, to keep that momentum going.
A huge plus is when I can come up with recipes that the non-keto peeps love too and this is one of those recipes!
The Mr absolutely loves this dish and that my friends is a HUGE deal.
If I can win him over I am a very happy camper!
INGREDIENTS NEEDED TO MAKE KETO SPINACH AND EGG STUFFED MUSHROOMS
INGREDIENTS
- Portobello mushrooms
- Extra virgin olive oil
- Pink sea salt
- Fresh cracked black pepper
- Bacon
- Fresh baby spinach
- Cream cheese
- Sour cream
- Parmesan cheese
- Organic garlic powder
- Organic onion powder
- Eggs
- White cheddar cheese
- Fresh flat-leaf parsley, (optional)
HOW TO MAKE KETO SPINACH AND EGG STUFFED MUSHROOMS
STEP 1
STEP 9
FAQS ABOUT KETO SPINACH AND EGG STUFFED MUSHROOMS
Last thoughts about Hasselback Zucchini
MORE KETO AND LOW CARB “STUFFED” RECIPES
- Low Carb Taco Stuffed Peppers
- Philly Cheesesteak Stuffed Peppers
- BBQ Chicken Spaghetti Squash
- Keto Spinach Stuffed Chicken Breasts
- Low Carb Cauliflower Stuffed Mushrooms
- Keto Stuffed Peppers with Cream Cheese and Sausage
Keto Spinach and Egg Stuffed Mushrooms
Ingredients
- 4 large portobello mushrooms (look for large mushrooms with a good bowl shape vs flat mushrooms)
- 4 teaspoons extra virgin olive oil
- Pink sea salt
- Fresh cracked black pepper
- 2 slices of bacon
- 1 pound fresh baby spinach
- 3 ounces cream cheese
- 2 tablespoons sour cream
- 3 tablespoons Parmesan cheese
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon organic onion powder
- 4 large eggs
- 1/2 cup white cheddar cheese, shredded
- Fresh flat-leaf parsley, chopped for garnish (optional)
Instructions
- Preheat oven to 400 degrees F.
- Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
- Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.
- Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.
- While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp. Place on a paper towel.
- Reduce the heat to medium and add the baby spinach to the skillet, saute until the spinach wilts and is heated through,
- Add the cream cheese to the pan. Stir together until cream cheese has melted.
- Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.
- Divide the creamed spinach into 4 portions.
- Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
- Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.
- Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
- Chop the bacon.
- Remove the mushrooms from the oven and top with chopped parsley and bacon.
Calories
347.44
Fat (grams)
26.89
Sat. Fat (grams)
11.48
Carbs (grams)
9.67
Fiber (grams)
3.68
Net carbs
5.99
Sugar (grams)
2.92
Protein (grams)
19.37
Sodium (milligrams)
654.06
Cholesterol (grams)
235.84
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Leave a Reply