July 1, 2026
URL: https://www.birdseye.com/recipes/dinner/keto-friendly-stuffed-portobello-mushrooms-9893
- Prep time 20 minutes
- Total time 35 minutes
- Servings 6
Ingredients
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PAM® Coconut Oil No-Stick Cooking Spray
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6 portobello mushrooms, cleaned
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1 pkg (10 oz each) Birds Eye® Chopped Spinach
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1/2 pound hot Italian pork sausage
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4 slices bacon, chopped
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1 pkg (8 oz each) cream cheese
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1/2 cup shredded Parmesan cheese, divided
Nutrition Information
302 calories, 8g carbs
Directions
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Step one
Preheat oven to 400°F. Spray large baking sheet with coconut oil spray. Place cleaned mushrooms on baking sheet, spray the top with coconut oil spray and season with salt and pepper. Bake 10 to 12 minutes, until mushrooms are tender.
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Step two
Cook spinach according to package directions. Place on clean towel and wring out as much water as possible.
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Step three
Heat a large skillet over medium heat. Cook sausage and bacon in skillet until sausage is crumbled and browned, 8 to 10 minutes; drain.
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Step four
Return sausage and bacon to skillet and stir in spinach, cream cheese and 1/4-cup Parmesan cheese and until cream cheese is melted and everything is combined.
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Step five
Scoop filling into mushroom caps. Top keto stuffed portobello mushrooms with remaining 1/4-cup Parmesan cheese. Bake 15 minutes, until cheese is lightly browned.