Low-Carb Stuffed Portobello Mushrooms
Transform breakfast or brunch with these Low-Carb Stuffed Portobello Mushrooms! Meaty portobellos filled with spinach and eggs, topped with melted cheese create an impressive dish that's naturally gluten-free and keto-friendly.
Ingredients
- 4 large portobello mushrooms look for large mushrooms with a good bowl shape vs flat mushrooms
- 4 tsp extra virgin olive oil more if not using the bacon
- pink salt taste
- fresh cracked black pepper
- 2 slices bacon optional - use a tbsp of olive oil if not using the bacon
- 1 lb fresh baby spinach
- 3 ounces cream cheese
- 2 tbsp sour cream
- 3 tbsp Parmesan cheese
- 1/4 tsp organic garlic powder
- 1/4 tsp 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 (add a tablespoon of olive oil if not using the bacon) 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.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. 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.
Nutrition
Calories: 357kcalCarbohydrates: 10gProtein: 19gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 235mgSodium: 462mgPotassium: 1083mgFiber: 5gSugar: 4gVitamin A: 11401IUVitamin C: 32mgCalcium: 315mgIron: 4mg
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